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Quinoa-stuffed tomatoes
Makes 4-8 Starters and mains
Ingredients
- 8 large tomatoes
- 90g quinoa, steamed
- 3 garlic cloves, roasted and chopped (see note, below)
- 55g oil-packed sun-dried tomatoes, chopped
- 25g fresh basil leaves, chopped
- 1tbsp good-quality pesto
- 1tbsp dried za’atar
- 60ml olive oil
- juice 1 lemon
- 115g shredded kashkaval cheese
- 115g halloumi, finely chopped
- 115g Syrian string cheese or fresh mozzarella cheese, finely chopped
- 480ml chicken or vegetable stock
- chopped walnuts or almonds, for serving (optional)
Method
Preheat the oven to 200C/400F/ Gas 6. Slice 1.25cm from the tops of the fresh tomatoes and set the tops aside. Using a small spoon or knife, gently remove the seeds and set them aside.
Combine the quinoa with the garlic and season. Add the tomatoes, basil, pesto, za’atar, oil, lemon juice and cheeses and stir to combine. Stuff as much of the mixture as will fit into the tomatoes and replace their tops.
Combine the reserved tomato seeds with the stock in a deep casserole dish, season with salt and stir to combine. Add the stuffed tomatoes in a single layer and cover with foil. Bake for 10 minutes, then reduce the oven temperature to 160C/320F/Gas 3 and bake for an additional 10-15 minutes until the tomatoes are very tender. Remove the foil and bake for 3-5 minutes more, until the tops are browned and bubbling. Serve with the pan sauce and nuts, if using.
Note: To roast garlic, cut 1.25cm from the top of a whole head to expose the cloves. Drizzle with olive oil and roast in a 200C/400F/ Gas 6 oven for 30-35 minutes, until the cloves are soft. Once the garlic is cool enough to handle, squeeze the head to pop out the cloves. Leftover roasted garlic has endless uses. It’s incredible simply spread on toasted bread.
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