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Chicago Farmers Market Recipes

Stuffed Tomato with Raspberry Vinaigrette

By Ebony Gilmore, Student Chef, The International Culinary School  

stuffed tomatoes

½ tomato, flesh removed
½ pear, minced
½ jalapeño, minced
1 ear of corn, kernels cut off
½ cup fresh mozzarella, minced
½ shallot, minced
Raspberries, handful
Olive Oil


Stuffed tomato:
1. Toss ingredients and spoon into tomato cup.

1. Combine ½ cup olive oil, salt and pepper to taste. Add mushed raspberries and mix together. Serve on the side.