VINE RIPE TOMATOES STUFFED WITH HERB AND ALMOND GREMOLATA

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Vine Ripe Tomatoes Stuffed with Herb and Almond Gremolata image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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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