Provencal Stuffed Tomatoes with Quinoa and Herbs
A delightful dish that captures the essence of Provence, these stuffed tomatoes are a medley of flavors and textures. Fresh, plump tomatoes are hollowed and filled with a savory quinoa mixture, infused with a bouquet of herbs reminiscent of the French countryside. This dish is not only appealing to the palate but is also a nutritional powerhouse, aligning with the wholesome principles of Mediterranean cuisine.
Equipment
- Cutting board
- Knife
- Medium saucepan with lid
- Skillet
- Spoon for mixing
- Baking dish
Ingredients
- 8 large tomatoes approximately 2 lb / 900 g
- 1 cup quinoa 6.3 oz / 180 g, rinsed
- 2 cups vegetable broth 16 fl oz / 475 ml
- 1 medium onion 4.2 oz / 120 g, finely diced
- 2 cloves garlic minced
- 1/4 cup fresh basil leaves 0.2 oz / 5 g, chopped
- 2 tablespoons fresh parsley 0.3 oz / 8 g, chopped
- 1 teaspoon fresh thyme leaves 0.8 g
- 1/4 cup pine nuts 1.1 oz / 30 g, toasted
- 2 tablespoons olive oil 1 fl oz / 30 ml
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese 1 oz / 28 g, optional
Instructions
- Preheat the oven to 375°F (190°C).
- Slice off the top of each tomato and carefully scoop out the seeds and pulp, leaving a hollow shell. Sprinkle the insides of the tomatoes with salt and turn them upside down to drain.
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa and reduce heat to low. Cover and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
- While the quinoa cooks, heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until translucent, about 3-4 minutes.
- Stir the sautéed onion and garlic into the cooked quinoa. Add the chopped basil, parsley, thyme, and toasted pine nuts. Season with salt and pepper to taste. Mix well to combine.
- Fill each tomato shell with the quinoa mixture, packing it lightly.
- If using, sprinkle the top of each tomato with grated Parmesan cheese.
- Place the stuffed tomatoes in a baking dish and bake for 15 minutes, or until the tomatoes are tender and the tops are golden brown.
- Remove from the oven and let them rest for a few minutes before serving.
Notes
For a vegan version, omit the Parmesan cheese or use a plant-based alternative. The tomato pulp can be saved and used for sauces or soups to minimize waste. Feel free to add other herbs or spices to the quinoa mixture to suit your taste preferences.