The fruity, sweet side of tomatoes is highlighted here, with a stuffing that's Middle-Eastern-inspired. The kick of pink peppercorns is a nice and unexpected complement to all the flavors.
The filled tomatoes can be prepped and held, covered, at room temperature for up to 4 hours.
From Washington resident Judy Geller.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 6
Directions
Step 1
Rinse the tomatoes and cut off/discard the tops. Scoop out and dispose of the seeds and pulp from the top half of each tomato.
Step 2
Crush the peppercorns with a mortar and pestle or the back of a spoon; transfer to a small bowl and and a good pinch of salt. Use the mixture to sprinkle over each tomato.
Step 3
Grease a large, shallow baking dish or rimmed baking sheet with a little butter, then arrange the tomatoes in the dish or on the sheet.
Step 4
Combine the pistachios, macadamias, pecans, dates, apricots and cherries on a cutting board or in a food processor; coarsely chop, then transfer to a medium bowl.
Step 5
Heat the honey in a medium nonstick skillet over medium- to medium-low heat for 8 to 10 minutes, until lightly caramelized. Add the butter and heat just until melted. Stir in the nut-fruit mixture until to evenly coat.
Step 6
Stir in the lemon juice and minced mint; remove from the heat. Allow the mixture to cool slightly, then divide it evenly among the tomatoes, filling them equally.
Step 7
At this point, the tomatoes can be covered loosely with wax paper and stored at room temperature for up to 4 hours.
Step 8
Preheat to 300 degrees. Uncover the tomatoes and bake for 15 to 20 minutes, or until heated through.
Step 9
Divide among individual dessert bowls or plates; garnish each portion with a mint leaf.
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving
Calories
330
Fat
18 g
Saturated Fat
6 g
Carbohydrates
41 g
Sodium
85 mg
Cholesterol
20 mg
Protein
5 g
Fiber
7 g
Sugar
31 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Washington resident Judy Geller.
Tested by Bonnie S. Benwick.
Published August 19, 2014
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnpKS6osDOZpueq6Oav7V5xLGmraGTlnw%3D