This recipe is all about that balance between the stuffing and the acidic tomato. What brings it all together is the salty parmesan and lemon zest. Together the perfect combo is a lovely way to serve baked tomatoes in warmer weather.
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This recipe is a family favorite from over ten years ago. Napa Valley Grille was a restaurant that had a location in Providence at the new mall. It was one of the first experiences I had with California cuisine. The wedge caesar the hangar steak salad, and the family favorite, roasted garlic platter. The appetizer came with an entire roasted garlic, some tomato chutney and a couple other accouterments.
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