Vine Ripe Tomatoes Stuffed with Herb and Almond Gremolata (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
4 yellow or red vine ripe tomatoes |
salt and pepper |
1 1/2 cups fresh parsley tops, the yield of 1 large bundle |
1 clove garlic, cracked away from skin |
2 lemons, zested |
1 teaspoon crushed red pepper flakes |
1 teaspoon coarse salt |
2 to 3 tablespoons rosemary, a few sprigs, leaves stripped from stems |
1/2 cup sliced almonds, 4 ounces, a couple of handfuls |
1 tablespoon red wine vinegar, a splash |
1 tablespoon extra-virgin olive oil, a good drizzle |
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.
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