Baked green tomatoes stuffed with mixed herbs and walnuts from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 226) by Paula Wolfert

  • coriander leaves
  • dill
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Tomatoes are grilled or baked then cooled, and the dish sits for 1 hr before serving. Can substitute Greek glykadi, balsamic vinegar or other aromatic vinegar for sherry vinegar.

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Accompaniments: Rice pilaf with noodles

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Notes about this recipe

  • Eat Your Books

    Tomatoes are grilled or baked then cooled, and the dish sits for 1 hr before serving. Can substitute Greek glykadi, balsamic vinegar or other aromatic vinegar for sherry vinegar.

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