Make small “X” in bottom of each tomato and plunge into pot of boiling water. Blanch for 1 minute. Remove with slotted spoon and run under cold water. Remove skin from tomatoes and place on cutting board and quarter tomatoes.
In large skillet heat oil over medium high heat and add tomatoes and pepper. Cook, stirring, for about 5 minutes or until vegetables begin to soften. Add brown sugar and cook, for about 5 minutes or until becoming golden brown. Add Wild Blueberries and cook until softened. Scrape into food processor and puree until smooth. Add salt to taste.
Heat nonstick skillet over medium heat and place two 1-tablespoon mounds of Parmesan in the skillet and fry each side until golden brown. Remove and let cool.
Spoon Wild Blueberry tomato shooter in glasses and garnish with Parmesan and cilantro before serving. Preparation Time: 10 minutes. Cook Time: 15 minutes. Serves 4.
Tip: The shooter can be served either hot or cold. May be spiked with vodka or gin.
Nutritional Information per Serving
150 calories, 8g fat, 14g carbohydrates, 6 g protein