Tuesday, October 11, 2016

Greek Style Stuffed Tomatoes


Yum



Late summer tomatoes are still everywhere you look this time of year. If you grown your own you may have such an abundance, you might run out of ways to use them into your menus. Some of my favorite ways are stuffed, roasted, grilled, or pureed into wonderful recipes.

Have you ever stuffed a tomato?  The cute little goat cheese stuffed cherry tomatoes are perfect appetizers for a holiday party.  Today's Greek Style Stuffed Tomatoes are anything but boring.  These beauties are big, seasonal freshness with a new spin on the prep of a tomato.  These are just brimming with fresh ingredients and are loaded with bright flavors from Greece.  



I prepare tomatoes in so many ways like my Tomato Tabbouleh Salad or I'll freeze them as in my Big Batch Marinara Sauce.  Search tomatoes in the search bar to the right to see all my great recipes using this staple.


Greek Style Stuffed Tomatoes - A perfect side dish



Some associate tomatoes with summer, and don't get me wrong, this dish is a great light and fresh summer side dish.  However, tomatoes are still in season even though it is October.  This side dish is perfect along a nice grilled chicken or served along a chicken pita pocket for lunch.  It goes with so many dishes that you will love it's versatility.  You could even make these in cherry tomatoes as appetizers.  The burst of fresh lemon and herbs will have your guests talking about these for days.

Enjoy!






Greek Style Stuffed Tomatoes

Makes 6 servings


6 large beefsteak or vine tomatoes
Salt and black pepper to taste
Minced zest of 1 lemon
2 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
2 tsp. honey
1 tsp. Dijon mustard
1 clove garlic, minced
2 cups stemmed and coarsely chopped fresh baby spinach
1 cup cooked white rice, cooled
1 cup crumbled feta cheese
1/4 cup diced red onion
1/4 cup minced fresh mint
Lemon wedges

Slice the tops off of the tomatoes.  Scrape out the pulp from the insides using a small spoon or melon baller.  Discard pulp.  Season the inside of tomatoes with salt and pepper.

In a small bowl whisk together zest, lemon juice, oil, honey, Dijon, and garlic. Season vinaigrette with salt and pepper. Set aside.

Toss spinach, rice, feta, onion, and mint with vinaigrette, then divide and stuff into tomatoes; serve with lemon wedges.

source:  Issue 118 Cuisine at Home Magazine







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