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Nov 19, 2017

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Stuffed Tomatoes
by Rosina Tinari Wilson
Magazine Issue: U.S. Vol. 3.6
Stuffed Tomatoes

Serve these cold, or pop them under a broiler until the cheese gets gooey on top.

Fresh, firm, large cherry tomatoes
Creamy goat or sheep cheese (or cream cheese plus a little lemon juice)
Fresh or dried dill
Salt to taste

Cut about one-third off the top of each tomato and squeeze the pulp gently into a bowl. (Save pulp and tomato tops for another use.) With a fork, mix cheese with dill and salt; spoon gently into tomatoes. Top with paprika.

Cross References:
Vegetable Kebabs with Three Dips
White Bean Dip
Spiced Eggplant Dip
Cucumber-Mint Yogurt Dip
Ravioli with Walnut Sauce

Original Source:
Let's Talk Turkey

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