And I Can Cook, Too

Monday, February 20, 2006

Arugula Stuffed Tomatoes On A Grill

1 Beefsteak Tomato
1 bulb Garlic
2 tbsp shredded Parmesan Cheese
2 Sage leaves
1 slice whole wheat bread
1/2 c tightly packed Arugula
1 tbsp olive oil
Salt and Pepper to taste

Cut the tomato in half horizontally. Using a melon baller or sharp spoon, scoop out the seed and some of the flesh, leaving about 1/3 inch flesh all around.

In a food processor, combine the remaining ingredients and pulse until they are well blended and finely chopped. Scoop the mixture in to both halves of the tomato.

Place the tomatoes on the top rack of a 350 grill, close the lid, and grill for 10-15 minutes. Be sure to check your grill temperature a few times so that it doesn’t get too hot.



  • At 9:59 AM, Anonymous Anonymous said…

    What about the recipe for lettuce soup? That was so healthy and yummy, as was our entree and the entire evening! I'd like to make that for sure.


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