Mediterranean Stuffed Tomatoes
1 bunch parsley
1 cup to 1½ cups pecans
Juice of 1 lemon
5 cloves garlic
2 shallots chopped
¾ cup shredded raw goat cheese or goat cheese crumbles
16 Campari tomatoes or small tomatoes, not cherry tomatoes (But, you can! Just don’t bake them, eat them uncooked.)
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ – ½ teaspoon Salt and pepper to taste
You can also stuff mushrooms with this mixture!
- Cut off a paper-thin slice of the bottom of the tomatoes so they stand up on their own and save the bottom in a little bowl. Then cut out the area where the stem was and discard it. Gently cut around the inside to release the membrane that holds the inside flesh together. Keep the flesh pulp and add to the little bowl with the slices of the bottom of the tomatoes. Discard the seeds. See the video below to follow along!
- In a food processor place chopped parsley, garlic, tomatoes flesh pulp, lemon juice, pecans, garlic powder, and onion powder. Pulse until it is like a stuffing texture. Not smooth yet holds together like stuffing. Then add the shallot and pulse lightly. If you need, add a touch of water so the mixture holds together. Place in a mixing bowl.
- Add cheese and mix in by hand. Taste to balance salt and lemon to desired taste. Stuff each tomato and place in a glass baking pie plate or shallow Pyrex dish and bake uncovered at 350 F for ½ hour and if you need another 5 – 10 minutes at 375 F. You want the tomatoes cooked well.
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