Ingredients

• 4 yellow or red vine ripe tomatoes
• Salt and pepper
• 1 1/2 cups fresh parsley tops, the yield of 1 large bundle
• 1 clove garlic, cracked away from skin
• 2 lemons, zested
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon coarse salt
• 2 to 3 tablespoons rosemary, a few sprigs, leaves stripped from stems
• 1/2 cup sliced almonds, 4 ounces, a couple of handfuls
• 1 tablespoon red wine vinegar, a splash
• 1 tablespoon extra-virgin olive oil, a good drizzle

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Instructions

1. Cut the tops of the tomatoes and seed with a spoon to hull them completely of seeds and liquid. Season the inside of the tomatoes with salt and pepper.
2. Place parsley in a food processor. Add garlic, lemons zest, red pepper flakes, salt, rosemary almonds, vinegar and oil to the processor. Pulse grind the mixture to combine.
3. Stuff 1/4 of the gremolade into each tomato and serve.