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).
Rinse the quinoa under cold water and cook for about 10-15 minutes according to the instructions on the packaging.
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.
Pit the olives, cut them into small pieces and put them aside.
Put the quinoa, spinach and olives in a bowl and mix well. Grate the parmesan on top, season with salt, pepper and oregano.
Stuff the tomatoes with the mixture.
Put the tomatoes on a baking tray covered with baking paper (we used a smaller round one so the tomatoes wouldn’t tip over).
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