Tomatoes Stuffed with Pine Nut Gremolata

4 ripe red tomatoes
1½ cups fresh parsley tops
2 Tbsp lemon zest
1 tsp red pepper flakes
1 tsp salt
1 clove garlic
1/2 cup pine nuts
1 Tbsp Aunt Vera's Italian Red Wine Vinegar
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
2 Tbsp grated Parmesan or pecorino cheese

Cut the tops off tomatoes and use a spoon to remove seeds and liquid. Place remaining ingredients (except cheese) in

a food processor and pulse grind until combined. Stuff 1/4 of the gremolata into each tomato, top with grated cheese,

and serve.

Allergy Warning: Contains MilkContains Other Nuts

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