This is the perfect recipe for when there are a few too many lovely tomatoes threatening to go past their prime on your counter – an elegant guest-worthy dish full of fresh spring flavors and it’s gluten-free, super healthy and Passover friendly too! Not to mention, the stuffing is so delicious that it can easily be a quinoa pilaf side dish all on its own, if you like! Serves 3-4 as an entree.
- 9 ripe medium to large tomatoes
- 1.5 cups quinoa
- 1 medium yellow onion, chopped
- 2 Tbsp of sweet white wine
- 1 medium zucchini, chopped
- 1 clove garlic
- 1 tsp of thyme leaves, preferably fresh
- 4 Tbsp extra virgin olive oil
- 3/4 cup fresh Italian parsley, minced
- Juice of 1/2 lemon
- Sea salt and fresh ground pepper
Preheat your oven to 400F. Slice the top quarter off your tomatoes and save. Using a knife to loosen, scoop out the innards from each tomato and collect these in a bowl. Lay the tomato shells out on a greased baking sheet.
Add 2 cups of water, 1 Tbsp of olive oil, and about a teaspoon of sea salt to the quinoa in a medium pot and bring to a boil, covered. Once you reach a rolling boil, lower the heat to medium. Chop up the inner parts of your tomatoes and save them, including the liquid.
In a large frying pan, sautée the onion in 2 tbsp of olive oil over medium heat until translucent. Add the wine and zucchini and keep sautéing, stirring frequently for a few minutes until soft. Then press or mince the garlic clove and add in, along with the chopped tomato innards. Don’t worry if it’s liquidy, as the quinoa will soon absorb all that flavorful liquid.
Next add in the fresh thyme leaves and then the cooked quinoa and give it a good stir. Finally, add in the lemon juice, remaining 1 Tbsp of olive oil, and salt and pepper to taste.
Spoon the stuffing into each tomato (just level, don’t overstuff) and replace the tomato tops. You’ll inevitably have some stuffing leftover, which makes a wonderful snack or separate side dish if you wish.
Roast for about 25 min until the tomatoes are cooked through and browning at the edges. Bon appetit!