Parsley Tomato Appetizer Recipe

Update Servings
  • 12 tomatoes (medium)
  • 1 pound vermicelli
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1/4 cup fresh chives, chopped
  • 1/2 cup Mayonnaise
  • 1/2 cup sour cream
  • 1 cup fresh basil leaves, sliced
  • 1/4 cup fresh Italian parsley
1. Cut off tops of tomatoes and remove seeds and pulp. Leave the tomatoes upside down on paper towel to drain.

2. Cook pasta al dente'. Drain and add olive oil and lemon juice, set aside.

3. Toss pasta with all other ingredients and spoon in tomato shells. Garnish with additional Italian parsley sprigs.

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