Nutritional Wisdom with Carly Pollack

Stuffed Tomatoes

Stuffed Tomatoes Stuffed Tomatoes

A healthy and quick appetizer for a holiday party

10 large grape tomatoes
6 large cauliflower florets
1 sprig oregano, leaves removed
1 sprig thyme, leaves removed
1 tbsp ghee
2 slices bacon
1 tbsp fresh chives, chopped, for garnish
1 pinch garlic salt

Take a paring knife and slice off the top of each tomato. Scoop out the flesh with a small spoon or melon baller. Steam the cauliflower florets in a small colander over a small saucepan filled with an inch of water for 5 minutes, or until soft. Place the florets in a food processor, along with the oregano, thyme, garlic salt and ghee. Puree until smooth. Cook your bacon in a skillet until the fat has rendered. Remove from pan and place on some paper towels to drain. Then coarsely chop bacon until you get bacon bits. Spoon the cauliflower mixture into each tomato. Arrange on a pan and throw it under the broiler for about 5 minutes, until the tomatoes have softened just a tad. Sprinkle with bacon bits and chives.

1 Batch