From the Farm: Recipes

Tomatoes Stuffed with Marigolds

This is borrowed from Jim Long's blog, Jim Long's Garden.

12-16 medium-sized cherry tomatoes
4 of 5 French marigold flowers, any color (but not the large African marigolds which are bitter)
3 sprigs, about 4-5 inches long, any kind basil (I like lemon or Thai)
8 ounces cream cheese, at room temperature
2 tablespoons toasted, chopped pecans (almonds or pine nuts will work, too)

Slice the tomatoes in half and remove the "innards" (I use a melon baller but a half-teaspoon measuring spoon works just as well. Discard the insides or use on a salad.
Using a paper towel, slightly dry the insides of the tomatoes and set aside so the cream cheese will stay in place.
Cut the bottom green part away on each marigold flower, allowing the petals to fall loosely, discarding the green portion. Put the petals on a cutting board and add the 3 sprigs of basil - leaves and small stems, too, cutting away only the larger main stem.
Using a chef's knife, chop the basil and marigold petals until chopped fine (or you can use an electric herb chopper if you wish, it's just faster for me to do it with a knife).
Mix the basil-marigold mixture and the chopped pecans into the cream cheese, mixing well. With a spoon or spatula, fill each tomato half. Garnish with marigold petals or basil leaves. I think you'll enjoy the combination of flavors, each complimenting the other.

Thanks Jim!