Oven baked stuffed tomatoes

It’s finally summer: the sun keeps shining all day, the pools are well attended and ice cream can be found on every corner! On warm days like this one, we prefer light dishes — so we tried these oven baked stuffed tomatoes. Loaded with tasty ingredients like quinoa, spinach, and olives, they make for an enjoyable meal!

Stuffed Tomatoes with Quinoa & Spinach

You can prepare the stuffed tomatoes as a main course, though they are also incredibly tasty as a side dish. If you’re already using the barbecue, these tomatoes can be cooked in an aluminum tray on the grill — no need to turn on the oven!

There are no limits when it comes to filling the tomatoes: couscous, feta, chick peas, and minced meat go great with tomatoes — fill the tomatoes to your liking.

Oven baked stuffed tomatoes

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Rezept drucken

• CourseMain Dish
• CuisineFresh & Healthy, Vegetarian

Servings	Prep Time
4 people	10 minutes

Cook Time	Passive Time
15 minutes	15 minutes

Servings Prep Time 4 people 10 minutes

Cook Time Passive Time 15 minutes 15 minutes

Oven baked stuffed tomatoes Votes: 0 Rating: 0 You: Rate this recipe! Rezept drucken CourseMain Dish CuisineFresh & Healthy, Vegetarian Servings Prep Time 4 people 10 minutes Cook Time Passive Time 15 minutes 15 minutes Servings Prep Time 4 people 10 minutes Cook Time Passive Time 15 minutes 15 minutes

Ingredients

• 800 g beefsteak or truss tomatoes (4 beefsteak or 6 truss)
• 120 g Quinoa
• 200 g spinach
• 1 clove garlic
• 30 g Parmesan
• 1 handful black olives (approx. 8 olives)
• 1-2 tsp salt
• 1 tsp pepper
• 2 tsp Oregano
• 2 tsp olive oil

Servings: people

Units:MetrischImperial

Instructions

1. Preheat the oven to 180˚C.
2. Cut the tops off all tomatoes and set aside. Then carefully hollow out the tomatoes with a knife and spoon. (Don’t throw the tomato flesh away but keep it to make a sauce or something else later).
3. Rinse the quinoa under cold water and cook for about 10-15 minutes according to the instructions on the packaging.
4. Mince the garlic and fry in some olive oil. Wash the spinach well, pat dry and add it to the pan. Steam over low heat until the spinach is cooked.
5. Pit the olives, cut them into small pieces and put them aside.
6. Put the quinoa, spinach and olives in a bowl and mix well. Grate the parmesan on top, season with salt, pepper and oregano.
7. Stuff the tomatoes with the mixture.
8. Put the tomatoes on a baking tray covered with baking paper (we used a smaller round one so the tomatoes wouldn’t tip over).
9. Put the matching tops back on the tomatoes and bake in the oven for about 15 minutes. Please note, the tomatoes will start to fall apart if left in the oven too long.

Recipe Notes

Tip: these baked tomatoes taste wonderful with fresh focaccia bread