member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Debbie Wharton Howell      

Recipe Categories:

    Greek Olive and Artichoke Stuffed Tomato


    Source of Recipe


    LindsayOliveCompany


    List of Ingredients


    • 8 firm ripe tomatoes
    • 1/3 cup Lindsay® Olivada Olive Spread, Taste of Greece
    • 1 can artichoke hearts in water, drained and chopped
    • 1/2 finely chopped onion
    • 1/4 cup finely chopped fresh parsley
    • 1/2 teaspoon sweet basil
    • 1-2 tablespoons garlic olive oil*
    • Salt and pepper to taste
    • Parmesan cheese (optional)


    Instructions


    1. Preheat oven to 350° F.
    2. Remove tops from tomatoes and scoop out insides leaving shells. Set aside.
    3. Remove seeds and drain tomato pulp. Chop and set aside in a small mixing bowl.
    4. Sauté onions in garlic olive oil until soft and translucent. Mix together artichokes, parsley, olives, basil and tomato pulp. Add mixture to onions; stir and heat through. Remove from heat. Salt and pepper to taste.
    5. Spoon mixture into tomato shells. If using Parmesan cheese, sprinkle the top of each stuffed tomato. Place tomatoes in lightly oiled baking dish bake for approximately 20-25 minutes. Be careful not to overbake the tomatoes or they will become very soft and begin to tear apart. Serve warm or at room temperature.


    Final Comments


    Makes 8 servings

    * to make garlic olive oil, crush whole garlic cloves and place in bottled olive oil and allow to oil to incorporate garlic flavoring.
    or
    add 1 clove finely minced or pureed garlic to onions when almost done and just before the rest of the vegetable mixture is added.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â