But not quite enough to make into puree,
Mags says, "Hey, how 'bout stuffing them instead?
Fill 'em up with quinoa and top 'em off with bread."
(crumbs, that is....white gold, Panko tea)
Do you see now why my
Anyway, I had some leftover Roma tomatoes but not enough to cook up into a sauce, so I decided to stuff them. Oh my, they turned out to be a surprising success to me. (otherwise you wouldn't even be hearing about them!)
Quinoa And Feta Stuffed Roma Tomatoes
1/2 cup quinoa, cooked in 1 cup of chicken broth per package instructions
4 large Roma tomatoes
1 TBSP fresh snipped chives
1 TBSP fresh basil, chopped
2 ounces feta cheese
1/4 cup Panko bread crumbs
1/4 cup Parmesan cheese, grated
1-2 tsp extra virgin olive oil
Preheat oven to 435 degrees. Spray baking sheet with cooking spray.
Cut tomatoes in half, lengthwise and hollow out seeds and any membranes. Place tomatoes cut side up on prepared baking sheet.
In a small bowl mix together the chives, basil, and feta cheese. Stir in the cooked quinoa and season all with pepper.
In another small bowl combine Panko and Parmesan cheese.
Stuff tomatoes with quinoa mixture. Top with the bread crumbs. Lightly drizzle olive oil over the tops.
Bake for 12-15 minutes. Remove from oven. Serve warm or at room temperature.