April 10, 2012

Fresh Zucchini and Olive Stuffed Tomatoes

Joseph and I hosted Easter brunch this year. Well, actually, what really happened is that I decided that I wanted to have a vegan holiday - it just seems so reasonable to pair this diet with joy and renewal of Easter time. So, I announced that I would be hosting a brunch and that friends and family were welcome to join. I figured a few people would show up...not over 30 people! Thankfully, we had the best weather ever so no one had to be crowded in our bite-size house and we had tons of wonderful, delicious, healthful food. I was in heaven. We are so doing it again next year. 

The idea for these little tomatoes came from a dinner party that I had a couple of years ago. No cooking involved - just chopping. These are totally raw and super fresh and tasty - perfect for any spring or summer gathering. 

Makes 24 appetizers. 
Does not keep well overnight. 
  • 12 small tomatoes
  • 2 medium zucchinis
  • 1 jar green or Katamala olives 
  • Italian seasoning 
  • Rice wine vinegar 
  • Juice of one lemon
  • 3 tablespoons best quality extra virgin olive oil 
  • Freshly ground sea salt and black pepper 
  1. Gut your tomatoes: Slice off the top and carefully 'cut' out the insides with a spoon (use a grapefruit spoon if you have one). You can either use the whole tomato for larger servings or, as pictured above for smaller servings, cut them in half lengthwise to make little cups. Reserve tomato guts for future use in another dish or to make a sauce. Set gutted tomatoes aside. 
  2. Chop zucchini and olives into small pieces. 
  3. In a large bowl combine zucchini, olives, Italian seasoning, a splash of vinegar, lemon juice, and olive oil. Toss well. Season generously with salt and pepper. Taste. Season again as needed. 
  4. Stuff each tomato with zucchini mixture and arrange on serving plates or platter. 
  5. Serve immediately or refrigerate for up to 3 hours ahead of time. 

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