Mother Earth Living

National Herb Week Recipes: Tomatoes with Puree of Spring Peas and Marjoram

<em>Makes 16 stuffed tomatoes<br />
<br />
It takes only a touch of marjoram to give these springy little morsels a fresh, tantalizing flavor.</p>
<p>• 16 cherry tomatoes<br />
• 1 1/2 cups fresh young peas, uncooked, or frozen ones<br />
• 1/2 teaspoon chopped fresh marjoram, or 1/4 teaspoon dried<br />
• 1/2 teaspoon chopped fresh thyme, or<br />
• 1/4 teaspoon dried<br />
• 2 scallions, white part and some green, chopped<br />
• Cayenne pepper, freshly ground black pepper, and salt to taste<br />
• 2 to 3 tablespoons heavy cream</p>
<p>1. Core the tomatoes, remove seeds and pulp, and turn upside down in a colander to drain. Put the remaining ingredients, except the cream, in the bowl of a food processor. It isn’t necessary to thaw frozen peas, but if they’re icy, rinse and drain them. Process until smooth. Dribble in cream as necessary to make the puree a smooth, spoonable consistency.</p>
<p>2. Fill each tomato with about a teaspoon of the pea puree just before serving.</p>
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<b>National Herb Week Recipes</b>

  • Published on Aug 24, 2009
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