Stuffed Tomatoes

[sadie1263]

Recipe: Stuffed fresh tomatoes
by Rui Correia

Ingredients

For the tomatoes:
8 tomatoes (roughly the size of tangerines)
Crumbled feta cheese
1 cup kalamata olives (for garnish)
1 medium red onion, diced

For the Greek fava puree:
1 cup yellow split peas, dry (soak in 8 cups of water overnight)
Sea salt
Olive oil
Lemon juice from half a lemon

For the lemon honey oregano yogurt:
2 cups Greek plain yogurt (low-fat can be substituted)
1/2 cup olive oil
1 teaspoon dried oregano
2 tablespoons fresh lemon juice
1 tablespoon grade A honey

Preparation
To make the Greek fava puree: Bring the split peas to a boil in the same water you soaked them in overnight. Add pinch of sea salt, lower to a simmer, cook until tender, approximately 45 minutes. Strain, set aside to cool.

Once cool, put in a food processor and add olive oil in slow stream, until you have a hummus-like consistency. Add sea salt and lemon juice of half a lemon. Set aside again and let cool completely.

To make the lemon honey oregano yogurt: Whisk ingredients together, set aside.

To prepare the stuffed tomatoes: Cut the top off the tomatoes and gut the insides. Sprinkle the inside of all tomatoes with sea salt and a drizzle of olive oil. Fill halfway with crumbled feta cheese, then fava puree. Top with diced red onion.

Serving
Place 2 dollops of fava puree on each plate.
Place two tomatoes on top of each dollop to hold in place.
Drizzle generously with yogurt dressing. Add six to eight olives per plate. Sprinkle with sea salt. If available, finish with micro greens.

[Deleted]

I love tomatoes

[Deleted]

im not keen on tomatoes but i dont mind them stuffed

[Deleted]

yummy hun thanks

[Deleted]

yummy hun