Let’s stuff and roast some tomatoes, mm-kay? The end of summer left me with an absurd amount of ripe tomatoes so I figured I need to do something different with them. Since you can fill any vegetable with some sort of flavorful mixture, I figured why don’t I use tomatoes as my vehicle. Finally, my Stuffed Roasted Tomatoes are here and they couldn’t be more delicious. Here we go…
Can you believe summer is over and it’s officially fall? The weather cooled off here today in a huge way. It’s that time of year to break out the lighter jackets and turn on that seat warmer! It’s also the time of year where you may have a ton of ripe produce from the garden and you’re either giving it away, (thoughtful), or you’re trying to find ways to use them up as quickly as possible. Even though I could and did eat copious amounts of pico de gallo, made some tomato sauce, ate the tomatoes whole with some delicious fire salt (if you want this I can direct you to the store), I wanted to use the tomatoes in a different way because they are so delicious.
In my opinion, seasonal produce is huge. These tomatoes are at their peak. My neighbors who were able to enjoy some of the tomatoes said they were “ridiculously good”. Have you ever had an orange that’s not so flavorful, a peach that doesn’t drip with juice when you bite into it out of season, or a mango at the wrong time of the year? They all seriously lack flavor. My point when I say this is, use good tomatoes in this recipe. It makes all the difference.
This recipe is great because it’s adaptable and uses the entire tomato. Instead of the quinoa, feel free to substitute another cooked grain. If you don’t like tempeh, use another meat alternative or substitute with a lean ground protein. It’s completely up to you, but both of these additions make it feel more like a meal than an appetizer. Another substitute could be using cilantro instead of parsley. Both would work well here.
Let’s get to the recipe, shall we? First, get the oven preheated and the quinoa cooked according to package instructions. While the quinoa is cooking, chop the onions, peppers, garlic and parsley and put it into a bowl. When the quinoa is done add it to the bowl and crumble the tempeh on top. Then add the cumin, garlic, chipotle powder, and 1 tsp of salt and mix well. The mixture should look like this when done.
Next, hollow out the tomatoes. I used pineapple tomatoes in this recipe because that’s what I had on hand. I ate all the other ones, whoops. These tomatoes are great because they hold up well and are more of a meaty tomato. Chop the top off, and take the insides out and add them to a blender.
To the blender add the olive oil and salt and pepper and blend until completely smooth. Pour this into the bottom of a greased baking container. Place the tomatoes on top of this mixture in the container, salt the tomatoes, and then fill with the quinoa filling.
Put the top back on the tomatoes and cover with aluminum foil. Bake at 350 for 15 minutes. Once done, remove the aluminum foil and bake again for another 35 minutes until tomatoes are cooked and the sauce begins to thicken.
Remove from the oven once finished, place on a plate, drizzle sauce on top, and be ready to dip some bread.
I hope you all love the recipe. I think it’s delicious and when using ripe tomatoes, you really get the full tomato flavor here. If you try this recipe out, please tag me on Instagram and Facebook @plantiful_grub so I can see your creations and be sure to leave a comment at the bottom of this post.
Until next time everyone, enjoy.