Vine Ripe Tomatoes Stuffed with Herb and Almond Gremolata
Recipe courtesy of
Rachael Ray
- Total:
- 10 min
- Prep:
- 10 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
Directions
Cut the tops of the tomatoes and seed with a spoon to hull them completely of seeds and liquid. Season the inside of the tomatoes with salt and pepper.
Place parsley in a food processor. Add garlic, lemons zest, red pepper flakes, salt, rosemary almonds, vinegar and oil to the processor. Pulse grind the mixture to combine.
Stuff 1/4 of the gremolade into each tomato and serve.
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