Sponsored By
Hazelnut Stuffed Roasted Tomatoes
Food Management Staff
January 1, 2007
1 Min Read
FM Staff
Yield: 6 servings
6 medium tomatoes
1/2 tsp. salt
2/3 cup hazelnuts, toasted, skin removed, diced
2/3 cup Parmesan cheese, shredded
3 Tbsps. basil, fresh, chopped
2 tsps. garlic, minced
2 Tbsps. olive oil
Preheat oven to 350°F.
Cut tops off tomatoes. Using a spoon, gently remove seeds. Sprinkle insides of tomatoes with salt and place, cut side down, on paper towel to drain for 30 minutes.
Mix hazelnuts, parmesan cheese, basil and garlic in medium bowl. Spoon stuffing into tomatoes and pack gently. Place in 8-inch square pan and drizzle with olive oil.
Bake 30 minutes until tomatoes are soft and tops are browned. Garnish with basil leaves, if desired.
Recipe and photo from the Hazelnut Council
About the Author
Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
You May Also Like