Tuesday, September 13, 2011

Stuffed tomatoes

On the menu for dinner tonight was stuffed tomatoes, I have made these before and John and I both like them so I thought I'd make them again. (and its a good way to get John to eat a meatless meal) :)
Here's what you'll need:

  • 4 large, ripe tomatoes, sliced half lengthwise
  • 3 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup quinoa, rinsed and cooked according to package instructions
  • 1/4 cup goat cheese, crumbled
  • 2 tablespoons bread crumbs
  • 1 tablespoon lemon zest
  • 1 tablespoon basil, chopped
 And here's how to prepare them:

  1. Preheat an oven to 375 degrees. Prepare a baking sheet with a layer of parchment paper.
  2. Remove the seeds and some of the flesh from the tomatoes with a spoon. Place the tomatoes, cut side down, on paper towels to drain for about 5 minutes.
  3. Whisk 2 tablespoons of the olive oil, garlic, salt and pepper together in a large bowl. Gently toss the drained tomatoes in the garlic oil mixture with your hands until the tomatoes are well coated. Set aside to marinate for at least 10 minutes.
  4. Place the quinoa, goat cheese, bread crumbs and lemon zest together in a small bowl. Mix thoroughly, taste and season with salt and pepper, if needed.
  5. Place the marinated tomato halves, cut side up, on the parchment paper lined baing sheet. Fill each tomato with the quinoa goat cheese mixture. Drizzle with the remaining tablespoon olive oil.
  6. Bake for 20-25 minutes, or until the tomatoes are slightly softened and their undersides are brown.
I used feta cheese instead of goat cheese because that's what I had on hand .

For a side we had just your plain old salad.


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