stuffed baked tomatoes

Name: Stuffed Baked Tomatoes
Prep time: 20 min
Cook time: 35 min
Yield: 4
Cuisine: American
Ingredients: 4 - 5 - whole fresh tomatoes, not too soft, about 3 inches in diameter; 1 1/2 cup(s) cooked quinoa; 2 teaspoon(s) minced garlic from a jar (or fresh if preferred); 3 tablespoon(s) minced onion (you can use dehydrated if you moisten it first with some boiling water); 1/2 cup(s) ricotta cheese; 1/4 cup(s) finely grated parmesan cheese; 3 tablespoon(s) finely chopped fresh basil (or 1 1/2 tbsp dried); 1 teaspoon(s) dried italian seasoning or oregano; - salt and pepper to taste; 1 cup(s) alfredo sauce (optional)

(2 RATINGS)

189 Pinches 1 Photo

Susan Feliciano

Oak Ridge, TN

Updated on Apr 15, 2011

Made this up years ago, using up some tomatoes we had grown. I used rice in the original recipe, but now I substitute Quinoa for the rice. You can use rice, just be sure it is an equal amount of precooked rice. I also use fresh basil now, but originally used dried. You can also do this in smaller tomatoes, to use as appetizers.

Rate

prep time 20 Min

cook time 35 Min

method Bake

yield 4 serving(s)

Ingredients

4 - 5 - whole fresh tomatoes, not too soft, about 3 inches in diameter
1 1/2 cups cooked quinoa
2 teaspoons minced garlic from a jar (or fresh if preferred)
3 tablespoons minced onion (you can use dehydrated if you moisten it first with some boiling water)
1/2 cup ricotta cheese
1/4 cup finely grated parmesan cheese
3 tablespoons finely chopped fresh basil (or 1 1/2 tbsp dried)
1 teaspoon dried italian seasoning or oregano
- salt and pepper to taste
1 cup alfredo sauce (optional)

How To Make stuffed baked tomatoes

Step 1

Cut 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.

Step 2

Mix 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.
Step 3

Arrange 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.
Step 4

Bake 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.
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