Stuffed Tomato Flowers

The filling of savory vegetables, salty olives, and sweet fruit transforms tomatoes into prizewinning edible flowers.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Chill: 4 hrs
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Stuffed Tomato Flowers
Ingredients
1/4
cup dry white wine or apple juice
3
tablespoons lemon juice
1
tablespoon extra-virgin olive oil
2
tablespoons snipped fresh dillweed or 2 teaspoons dried dillweed
1
tablespoon snipped parsley
2
1/2
teaspoon coarsely ground pepper
1/4
teaspoon salt
1 1/2
cups cooked brown rice
1
15 ounce can garbanzo beans, rinsed and drained
1/4
cup chopped, seeded cucumber
1/4
cup golden raisins, coarsely chopped
1
medium carrot, chopped
2
medium green onions, sliced
2
tablespoons chopped green olives
6
ripe tomatoes
Directions
  1. For dressing, combine white wine or apple juice, lemon peel, lemon juice, olive oil, fresh or dried dillweed, parsley, garlic, pepper, and salt.
  2. For filling, toss together rice, garbanzo beans, sweet pepper, cucumber, raisins, carrot, green onion, and olives in a large bowl. Add dressing and toss until evenly coated. Cover and refrigerate up to 4 hours.
  3. Core each tomato. Make six lengthwise cuts from top of each tomato almost to but not through bottom, creating six wedges. Gently fan out wedges; place a tomato on each serving plate. Spoon about 3/4 cup filling into each tomato. Makes 6 servings.
  4. 1 vegetable, 2 starch, 1/2 fat
Nutrition Facts (Stuffed Tomato Flowers)
    Per serving:
  • 202 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 407 mg sodium,
  • 36 g carb.,
  • 6 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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