The Chicagoist will be launching later but in the meantime please enjoy our archives.

InstaRecipe: Quinoa Stuffed Roasted Tomatoes

By Julia Weeman in Food on Aug 10, 2014 8:30PM

Screen Shot 2014-08-10 at 2.10.15 PM.png
Photo via @jjuliaa on Instagram

If you've found yourself with an abundance of fresh tomatoes and nothing to make for dinner, this vegetarian, gluten-free recipe is the perfect solution. I've kept it very simple here, just adding classic ltalian flavors to let the lovely flavor of fresh roasted tomatoes be the focus. However, you could very easily add some toppings—chopped prosciutto, or breadcrumbs misted with olive oil before they go in the oven or pinch of pecorino once they come out. Serve with a salad for a healthy, fresh late summer dinner.

Roasted Stuffed Tomatoes

1/4 large red onion, chopped
3 cloves garlic, minced
6-7 medium tomatoes
1 TB olive oil
3 c. cooked quinoa
1 tsp. chopped fresh parsley
1 TB chopped fresh basil
1/4 c. ricotta
1/2 c. shredded mozzarella

Preheat oven to 400. Heat olive oil over medium low heat in a large saucepan. Add garlic and onion and cook for 15-20 minutes, until translucent and fragrant. Meanwhile, cut about 1/4 inch off the the top of the tomatoes and carefully scoop out the core and seeds. Arrange the tomatoes in a baking dish side by side so they are touching, but not overlapping. Remove pan from heat and mix in cooked quinoa, ricotta, mozzarella, parsley, and basil. Salt and pepper to taste. Stuff each tomato with the quinoa mixture until full. Bake for 45 minutes, until skin of tomatoes is starting to blister and soften. Baste with pan juices and serve.