Stuffed Tomato Balls | Do you ever sit there and wonder what the heck to serve with a dish? What will make it look fancy? Well these guys are the answer. And they’re really good. It’s just the little umph of sophistication that you need to make it look like you broke your back to make dinner.
Don’t add this to your recipe box. Add it to your cheat box.
- Vegetable Oil - 1 tablespoon
- Tomatoes - 8, golf ball size
- Goat Cheese - 2 tablespoons
- Sweet Peppers - 4 (small, from bag), roasted, brunoise
- Sun-Dried Tomato - 1½ teaspoon, finely minced
- Prepared Horseradish - 1 teaspoon
- Garlic - 1 clove, grated
- Thyme Leaves - 1 teaspoon
- Lemon Juice - 1 tablespoon
- Coriander - ¼ teaspoon
- Chicken Bouillon Powder - 1 teaspoon
- Salt - ½ teaspoon
- Preheat your oven broiler to high and put the rack in the middle.
- Slice off the root ends of the tomatoes.
- Take a spoon and scoop out the tomato's seeds and ribs.
- Rinse the insides out with a little water. Set the tomatoes in the fridge while you work on everything else.
- Get all your other ingredients together.
- Toss the peppers in the oil and a big pinch of salt.
- Lay them in a flat layer on the sheet pan and toss under the broiler for 20 minutes, rotating them once halfway through.
- Dump the peppers into the mixing bowl, cover it with plastic wrap, and let them steam in the bowl on the counter for at least 10 minutes (this will make them easier to peel).
- Now peel the peppers, scrape out the seeds, and give them a quick brunoise.
- Now mix just 2 teaspoons of the brunoised sweet peppers, the last of the salt - about ⅓ teaspoon - and everything else, but the chicken bouillon, in the mixing bowl (save the rest of the sweet peppers for anything else!).
- Lay the tomatoes on the sheet pan and spoon the mix into each one - press down to pack it in there!
- Evenly sprinkle the chicken bouillon on top of the cheese.
- With your broiler still on high, toss the tomatoes in the oven (on the middle rack) for just 3½ to 4 minutes until the bouillon is crusty and brown.
- Remove them from the pan and serve em' up!
* If you're in a time squeeze, just buy jarred roasted peppers...or you can probably find them in your grocery store's salad bar.
* These are a great partner with anything really, but chicken and fish love these babies!