Stuffed Baked Tomatoes
You can also do this in smaller tomatoes, to use as appetizers.
4 - 5whole fresh tomatoes, not too soft, about 3 inches in diameter
1 1/2 ccooked quinoa
2 tspminced garlic from a jar (or fresh if preferred)
3 Tbspminced onion (you can use dehydrated if you moisten it first with some boiling water)
1/2 cricotta cheese
1/4 cfinely grated parmesan cheese
3 Tbspfinely chopped fresh basil (or 1 1/2 tbsp dried)
1 tspdried italian seasoning or oregano
·salt and pepper to taste
1 calfredo sauce (optional)
How to Make Stuffed Baked Tomatoes
- 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.
- 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.
- 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.
- 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.