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Hazelnut Stuffed Roasted Tomatoes

Food Management Staff

January 1, 2007

1 Min Read
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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

  1. Preheat oven to 350°F.

  2. 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.

  3. 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.

  4. 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

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

Contact Food Management at

Becky Schilling (editor-in-chief): [email protected]

Mike Buzalka (executive editor): [email protected]

Tara Fitzpatrick (senior editor): [email protected]

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