Mother's Day Stuffed Tomatoes – a delicious recipe with tomatoes, ham, garlic, fresh sage, extra virgin olive oil, goat cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Chop up the sage and garlic.
2
Chop the stems off the sage and use only the leaves.
3
Flip the tomatoes so the stem side is the bottom.
4
Cut the tops off of tomatoes and scoop out the inside with a spoon.
5
(Save the tops for presentation later, if desired).
6
Put oil in pan and sautee the chopped garlic for about 30 seconds on a medium to high heat.
7
Add sage and 75% of the proscuitto to the pan and mix ingredients on high for 1 to 2 minutes or until fragrant.
8
Add pan mixture and the goat cheese to a food processor.
9
Chop until ingredients are mixed together, should be a dip-like texture.
10
Stuff tomatoes with mixture and top with parmesean.
11
Broil tomatoes until the tops are brown.
12
Top with proscuitto or serve the rest of the proscuitto on the side.
2964
kcal
Calories
184
g
Fat
47
g
Carbs
293
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 tomatoes, 14 lb shredded prosciutto ham, 1 garlic clove, ½ cup fresh sage (one plastic pack at grocery store), and more.
Yes, Mother's Day Stuffed Tomatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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