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Tomato roses combine squash and eggplant petals in a fluted chickpea cup, baked in large ripe tomato shells. This colorful dish makes an eye-catching appetizer, a vibrant side dish, and served over a bed of polenta or a whole grain pilaf, it can take center stage.


This dish is gluten-free, and contains no oils, salt, refined flours or sugars.

Tomato Roses