These roasted tomatoes are stuffed with an herbaceous, filling mixture that you are going to love. When you get a bit of the filling and tomatoes, it almost feels like you are eating a rustic pasta (sort of). Let us know how you like it!
- Prep Time:10m
- Cook Time:40m
- Total Time:50m
- Yield: 6 Stuffed Tomatoes
- Category: Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Stuffed Tomatoes
- 6 medium tomatoes, seeds and cores removed
- 4 tbsp. olive oil
- 1 medium onion, diced
- 1 c quinoa, rinsed & drained
- 6 tbsp. homemade pesto, recipe below
- 10 oz fresh spinach
- 1/4 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- Sea salt and pepper, to taste
For the Pesto
- 3 c basil leaves
- 2 cloves garlic, peeled
- 1/4 c pine nuts
- 1/4 c nutritional yeast
- 1/2 c olive oil
Instructions
For the Pesto
- Add the basil, pine nuts, and nutritional yeast to a food processor and blend for one minute. While it is processing, slowly drizzle in the olive oil and process for an additional minute. Season with sea salt and pepper, if desired.
For the Stuffed Tomatoes
- Preheat your oven to 400 degrees F. Drizzle a little olive oil across a baking sheet, or whatever vessel in which you use to bake the tomatoes.
- Place the hollowed out tomatoes in the baking dish. Drizzle a little olive oil over the tomatoes and season with sea salt and pepper.
- Cook the quinoa according to the instructions on the package. Once it is finished, set aside.
- Warm a tablespoon of olive oil in a medium frying pan over medium-high heat. Add the onion and cook until translucent. Then add the spinach, cooked quinoa, homemade pesto, garlic powder, Italian seasoning, and sea salt and pepper. Cook until everything is combined.
- Remove from the heat and spoon the quinoa mixture into the tomatoes. Place the stuffed tomatoes in the oven and bake for 30 minutes, or until the skin starts to blister.
- Serve and enjoy.
