Recipe from the Quite Good Food webpage
Lilly made this for dinner the other night. She added feta, which was delicious, and we all thought some toasted walnuts would also make a great addition.
4 large, ripe Tomatoes
1 cup cooked Quinoa
2 tsp Olive Oil
8 pitted Black Olives, finely chopped
1/4 cup fresh Basil, chopped - Lilly added more
Salt to season
Pepper to season
Preheat oven to 375 F. Cut the tops off the tomatoes and set aside. Use a small knife and spoon to carefully scoop out the seeds of the tomatoes. Put the cooked quinoa, olive oil, olive, basil and garlic in a mixing bowl and mix well to evenly distribute everything. Season with salt and pepper to taste, remembering that the olives are salty so you won’t need much salt. Spoon the filling into the tomatoes, pressing it down with the back of a spoon as you go so that the tomatoes are quite firmly packed. Put the stuffed tomatoes, and tomato tops in a roasting dish and cook for 15 to 20 minutes, or until fragrant, soft and a little caramelized around the edges. The tomatoes will collapse if overcooked, so don’t overdo it.