STUFFED TOMATOES with GARDEN HERB CHEEZE CRUST

Today I made you STUFFED TOMATOES with GARDEN HERB CHEEZE CRUST. This recipe makes a great appetizer or dinner and can be made the day before and taken to work or school.

It is made of ripe juicy tomatoes filled with a stuffing of spring onion, red and yellow bell pepper, parsley, basil and red apple and covered with a crust of my garden herb cheeze (click here for the garden herb cheeze recipe) . As a dressing, I made a spicy tahini tomato sauce.

This recipe is easy to prepare and can be modified by using other seasonal veggies, using a different or no cheeze to keep it low fat and making a different dressing. I think these tomatoes do not only look delicious, but are perfect to share with friends and family.

STUFFED TOMATOES with GARDEN HERB CHEEZE CRUST

Makes 10 medium tomatoes

Stuffing

1 red bell pepper, finely chopped

1 yellow bell pepper, finely chopped

5 stacks of spring onion, finely chopped

1/3 cup parsley, finely chopped

1/3 cup basil, finely chopped

1 sweet apple, finely chopped

 juice of 1/2 lemon

Spicy tahini tomato sauce

Core of 10 medium tomatoes

1 T raw tahini

2 T parsley, finely chopped

2 T basil, finely chopped

1 t yellow curry powder

1/2 t sea salt
1 pinch of red chili powder

10 medium tomatoes

Hollow out the tomatoes. Keep the core for the sauce.

For the stuffing, mix chopped bell pepper, spring onion, parsley, basil, apple and lemon juice and fill stuffing into the tomatoes.

Cut slices of the cheeze of your choice and cover tomatoes with cheeze. Put stuffed tomatoes in fridge for 10 minutes.

For the sauce, blend tomato cores, tahini, parsley, basil, curry powder and salt and add water as needed.

Remove stuffed tomatoes from fridge and eat together with spicy tahini tomato sauce.

Enjoy!