Simple but elegant, these ﬁber-stuﬀed tomatoes are deceptively healthful thanks to the richly nutritious red and greens colors and the high ﬁber content of the peas. It’s the perfectly mouth- watering way of Roughing It!
|Prep Time||15 Minutes|
|Cook Time||20 Minutes|
- 6 ea Medium-sized Ripe Tomatoes
- 2 Tbsp olive oil
- .25 tsp salt
- 1 bunch fresh thyme
- 2 cups Sweet Peas (fresh frozen is okay)
- .5 Tbsp butter
- 1 ea Shallot (finely minced)
- .25 tsp Fennel Fronds (finely minced)
- Gently cut away the stem end ‘navel’ of each tomato without piercing too deeply. Then squarely slice oﬀ the blossom-end of tomato in order to reveal internal structure. Using a small spoon or melon baller, core out each tomato, removing the internal rib structure and seed gel. Place top slice from tomato in the bottom of the hollowed out interior.
- Place tomatoes in baking dish and dress interior cavity of each tomato with salt, pepper, fresh thyme & olive oil.
- Add juice of lemon.
- Place in pre-heated 400 degree oven for 10 to 20 minutes, depending on ripeness, until tomatoes yield to the touch, but do not sag, and skin wrinkles.
- While tomatoes roast in the oven, ﬁnely mince one shallot.
- In a sauce pan, over medium heat, add 1 tablespoon olive oil and 1/2 tablespoon butter. Then add shallots and sauté for a minute or two.
- Add garden fresh, or frozen/defrosted peas and gently sauté for another minute. Add an ounce or two of water, or low-sodium stock, cover and turn oﬀ heat. Let steam for 2 to 3 minutes.
- Remove tomatoes from oven. Add ﬁnely chopped fennel fronds to peas, combine and ﬁll tomatoes with pea mixture.
- Garnish with small fennel fronds and serve immediately, or return to a warm oven for later service.
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