Alex Guarnaschelli's Herby Stuffed Tomatoes | The Kitchen

Alex makes an "herbalicious" stuffing for her tomatoes and it's the most-perfect summer recipe. Subscribe ► http://foodtv.com/YouTube Get the recipe ▶ https://foodtv.com/3oIQdik Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Herby Stuffed Tomatoes RECIPE COURTESY OF ALEX GUARNASCHELLI Level: Easy Total: 45 min Active: 20 min Yield: 6 servings Ingredients 6 medium vine-ripened tomatoes, tops removed and reserved (like "hats"), insides scooped out and reserved 1 tablespoon honey 3 tablespoons extra-virgin olive oil Kosher salt 1 tablespoon grated ginger 1 tablespoon red wine vinegar 2 teaspoons ground cumin 1 bunch scallions (6 to 8), coarsely chopped, green and white parts both One 15.5-ounce can low-sodium chickpeas, drained and rinsed 1 generous cup spinach, coarsely chopped 1 generous cup arugula, coarsely chopped 8 leaves fresh basil Freshly ground black pepper 1/2 cup finely grated Parmesan cheese Directions Preheat the oven to 375 degrees F. Line a baking sheet with parchment. Arrange the tomatoes cut-side up with space between each on the prepared baking sheet. Drizzle with the honey and 2 tablespoons of the olive oil and season with salt. Bake until slightly tender, 5 to 6 minutes. Set aside. In a large heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved insides of the tomatoes and stir to combine. Add the chickpeas, spinach and arugula and cook until the greens are wilted, about 1 minute. Remove from the heat. Tear 2 leaves of basil and stir into the filling. Season with salt and pepper. Put 1 basil leaf into each tomato base and gently spoon in a liberal amount of filling. Bake until piping hot, 12 to 15 minutes. Top each stuffed tomato with grated Parmesan and a tomato "hat." Cook’s Note Use slightly under ripe tomatoes for better results.You can use all arugula for the filling if you don't like the mix of spinach in there. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #HerbyStuffedTomatoes #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Alex Guarnaschelli's Herby Stuffed Tomatoes | The Kitchen | Food Network https://youtu.be/EOluSzDHwHE