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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/36965/full/36965/stuffed-cherry-tomatoes/ <br /><br /> <b>Stuffed Cherry Tomatoes</b> <br /> Tuesday, February 3, 2009 | by <br /><br />Makes 24 tomatoes<br /><br />1 ripe tomato, seeded and chopped<br />zest of 1 lemon<br />2 cloves garlic, through the press<br />4 Tbs. olive oil<br />2 tsp. fine sea salt<br />1 tsp. ground black pepper<br />1 1/2 tsp. sugar<br />2 Tbs. shredded basil<br />24 cherry tomatoes,scooped out<br />Mix together the chopped tomato, lemon zest, garlic, olive oil, salt, pepper and sugar. Place the mixture in a sieve and allow to drain for 10 minutes.<br />Stir the basil into tomato mixture. Place a little bit of the mixture into each cherry tomato. Serve at room temperature.<br />(Rebecca Ets-Hokin)<br /><br />

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