Stuffed Baked Tomatoes
You can also do this in smaller tomatoes, to use as appetizers.
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- 4 - 5
- whole fresh tomatoes, not too soft, about 3 inches in diameter
- 1 1/2 c
- cooked quinoa
- 2 tsp
- minced garlic from a jar (or fresh if preferred)
- 3 Tbsp
- minced onion (you can use dehydrated if you moisten it first with some boiling water)
- 1/2 c
- ricotta cheese
- 1/4 c
- finely grated parmesan cheese
- 3 Tbsp
- finely chopped fresh basil (or 1 1/2 tbsp dried)
- 1 tsp
- dried italian seasoning or oregano
- salt and pepper to taste
- 1 c
- alfredo sauce (optional)
1Cut the stem ends out of the tomatoes and scoop out the pulp, leaving about a 1/2" shell. Remove seeds from the pulp, but save and chop any usable pulp.
2Mix together the cooked quinoa, tomato pulp, garlic, onion, ricotta cheese, parmesan, basil, Italian seasoning, and a little salt and pepper to taste. Stuff this mixture into the tomato shells. This mixture should fill at least 4 tomatoes, but depending on the size of your tomatoes you may need to adjust the amount you put inside each one.
3Arrange the tomatoes in a baking dish with sides touching, as it helps them stand upright. Another trick to getting them to stand upright is to nestle each tomato inside a half-inch ring of sliced onion or green pepper. It also makes the dish pretty.
4Bake at 350° about 30 minutes, until tomatoes are soft and well done. You may top each tomato with a little alfredo sauce during the last 5 minutes of baking if you like, or you may pour the heated sauce over them after the tomatoes are on the serving plate.