Recipe courtesy of Rachael Ray

Vine Ripe Tomatoes Stuffed with Herb and Almond Gremolata

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. Stuff 1/4 of the gremolade into each tomato and serve.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now