There may be no greater symbol of a Southern summer than juicy red tomatoes fresh off the vine.
Whether they’re ripening up on your windowsill or in a fruit carton from a local stand, plump summer tomatoes are both refreshing and easy to incorporate in everyday meals.
Quinoa Stuffed Tomatoes
4
servingsThis vegetarian main course packs all the filling flavors you could ask for into one easy-to-make dish.
Ingredients
- 4
large ripe, but firm, tomatoes (preferably heirloom)
- 1 cup
low-sodium vegetable broth
- ½ cup
quinoa, rinsed
- ½
small onion, diced
- 3
garlic cloves, sliced
- 6 oz.
tempeh, diced
- ⅔ cup
raisins
- 2 teaspoons
chopped fresh thyme
- ¼ teaspoon
freshly ground black pepper
- 3 tablespoons
chopped fresh parsley
- 2 tablespoons
water
Directions
Bring broth and quinoa to a boil in a small saucepan. Lower the heat, cover, and simmer until water is absorbed and grains are tender, 20 to 25 minutes.
Meanwhile, slice the top off each tomato to expose the inside. Use a spoon to hollow out pulp and seeds and place in a bowl. Chop the tomato tops and add to the bowl. Set bowl and tomato shells aside.
Preheat oven to 400°F.
In a large skillet, combine onion and 2 tablespoons water. Cook over medium heat, stirring frequently, until onion begins to brown, about 6 minutes.
Stir in garlic, tempeh, raisins, thyme, pepper, and reserved tomato trimmings and cook, stirring frequently, until most liquid has evaporated, about 5 minutes. Stir in quinoa and parsley.
Stuff tomato shells with quinoa mixture, mounding it on top, and place tomatoes on a baking sheet lined with parchment paper.
Bake until tomatoes are soft and filling is just browned on top, about 15 minutes.
Nutrition Facts (per serving):
- Calories—290 | Total Fat—6g | Saturated Fat—1g | Sodium—55mg | Carbohydrate—49g | Dietary Fiber—6g | Sugar—7g | Protein—14g
Facts about Tomatoes
Storing Wisdom
Keep Them Cool, Not Cold.
There’s no need to place your tomatoes in the fridge. If you do, you run the risk of decreasing the tomato’s flavor and texture (think dull and mealy). Instead, keep your tomatoes on the counter away from sunlight. Ripe tomatoes retain their quality for two to three days when stored
at room temperature.
Did you know?
The tomato was designated the official state fruit of Tennessee in 2003.
