Stuffed Tomatoes

Serves 6

These stuffed tomatoes are a delightful blend of tender cauliflower, rich hardboiled eggs, and crunchy nuts, all seasoned with fresh parsley, basil, and a splash of lemon juice. Topped with  nuts for extra texture, they make a vibrant and satisfying dish. Serve warm or chilled for an elegant side or light main course!

Ingredients

• 6 large firm tomatoes
• 2 hardboiled eggs, chopped
• 2 cups cauliflower, cooked & chopped
• ⅓ cup chopped almonds, walnuts or pecans,
• reserve 2 tbsp for topping
• ½ cup green onions, chopped
• 3 tbsp parsley, chopped
• 2 tbsp basil, chopped
• 1 tbsp lemon juice
• 3 tbsp melted butter, optional
• Salt and pepper to taste

Steps

1. Preheat oven to 350°F.
2. Slice ½-inch top off tomato. Scoop out centre using a sharp edged spoon or melon baller. Chop and reserve pulp. Sprinkle inside of tomato with salt.
3. Mix together tomato pulp, eggs, cauliflower, nuts, green onions, parsley, basil, lemon juice, salt and pepper.
4. Scoop filling into tomato cavity, sprinkle top with melted butter, if using, and reserved nuts.
5. Bake for 12 - 15 minutes or until tomato is soft to the touch.