Stuffed Tomatoes with Mexican Tapenade - News, Weather, Sports, Toledo, OH

Stuffed Tomatoes with Mexican Tapenade

YIELD:  4 Portions

INGREDIENTS:                                                                       
4 - Medium Size Tomato                                                     
1 - Avacado (Seeded and Diced)                                         
1 - Cucumber (Seeded and Diced)                                       
1 - Jalapeno (small dice)                                                      
2 - Garlic Cloves (Chopped)
¼ Cup - Black Olive (Sliced)
3 Tblsp. - Fresh Cilantro (Chopped)
¼ Cup - Corn
¼ Cup - Banana Peppers

DRESSING:
2 - Limes (juiced and Zested)
1 Tsp.- Salt
1 Tsp. - Pepper
1 Cup - Olive Oil

METHOD:
TAKE TOMATO AND SLICE OFF THE TOP , THEN REMOVE THE SEEDS AND RIBS OF THE TOMATO.
TAKE LIME JUICE AND ZEST WITH SALT AND PEPPER AND WHISK TOGETHER, THEN ADD OLIVE OIL CONTSANTLY WHISKING WHILE ADDING THE OIL.
COMBINE ALL OTHER INGERDIENTS IN BOWL AND TOSS WITH DRESSING.
FILL EACH TOMATO WITH TAPENADE AND SERVE.
*THIS DISH CAN BE SERVED EITHER HOT OR COLD, IF YOU SERVE HOT RUB OUTSIDE WITH OLIVE OIL BAKE ON OVEN OR ON YOUR OUTSIDE GRILL FOR ABOUT 10 MINUTES.

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