Stuffed Tomatoes with Confit Vegetables, Fresh Herbs and Smoked Salmon

1. 1

   Immerse tomatoes in boiling water for several about 30 seconds to loosen skin.

2. 2

   Remove from boiling water and immerse in ice water to refresh.

3. 3

   Remove the skin, keeping tomatoes in tacked, then cut the top cap off and reserve, remove the inside and discard.

4. 4

   In a small saute pan over medium heat sweat all the vegetables together with a little bit of olive oil, then add the chicken stock and reduce until mixture is almost dry.

5. 5

   Once cooked chilled vegetables in bowl over ice and fold the chopped herbs, the tiny bits of smoked salmon and the sour cream.

6. 6

   Fill the tomatoes and serve 2 per order

* Per serving · 4 servings · Values may vary.

No additional tips available.