Stuffed Heirloom Tomatoes
Once while Sheri was preggers with our first born love, we went on a little trip to the farm, complete with a trip in the back of Farmer Lee's truck on bails of hay through the fields tasting fresh vegetables & fruits. The highlight of the tour was to see, touch and taste Ohio grown heirloom tomatoes! juicy & very flavorful!
Cheers!
Stuffed Heirloom Tomatoes
6 smaller heirloom tomatoes, tops removed and hulled out a bit
1 can jumbo lump crab meat
1 c arugula, chopped
extra virgin olive oil
1/2 habenero pepper, minced
lime juice
pinch of roasted minced garlic
shaved Parmesan cheese
2 T. white wine
salt & pepper
Method:
1. in bowl combine crab, arugula, olive oil, habenero, lime juice, wine & garlic. let rest 2 hours in the fridge.
2. add hulled pieces of tomatoes to mixture.
3. stuff into tomatoes, letting overflow onto plate a bit.
4. season just a bit with salt & pepper, top with shaved Parmesan and a drizzle of extra virgin olive oil.
Cheers!
Stuffed Heirloom Tomatoes
6 smaller heirloom tomatoes, tops removed and hulled out a bit
1 can jumbo lump crab meat
1 c arugula, chopped
extra virgin olive oil
1/2 habenero pepper, minced
lime juice
pinch of roasted minced garlic
shaved Parmesan cheese
2 T. white wine
salt & pepper
Method:
1. in bowl combine crab, arugula, olive oil, habenero, lime juice, wine & garlic. let rest 2 hours in the fridge.
2. add hulled pieces of tomatoes to mixture.
3. stuff into tomatoes, letting overflow onto plate a bit.
4. season just a bit with salt & pepper, top with shaved Parmesan and a drizzle of extra virgin olive oil.
