A grrrrreat Summer recipe for you! Not only is this meal (or yummy appetizer) good for you, but it is easy and comes out elegant at the same time. We all know how good tomato and basil go together. Then when you add a creamy yogurt combined with Parmesan cheese as a filling, it only gets better! Yep. That is where this recipe is headed. Stay with mith me! I like to make this using quinoa but you could totally use couscous too. Most important is the quality of the tomatoes as they serve as the foundation and the base. I go with organic heirloom tomatoes (beef steak can work too) from my market. Check them out! I recommend using ripe tomatoes and (organic preferably). Try to also go for a medium size or large so you can really fill these babies up! I love what the Greek yogurt does here. It gives you a creamy texture, but not too over the top. A way to save a ton of calories too! This is how you get that creamy cheesy filling. Just combine Greek yogurt with good quality Parmesan cheese. Who would not love this elegant meal or healthy appetizer? Perfect anytime but especially during Summer when tomatoes are in their prime season. Best part... IT IS HEALTHY AND FULL OF FLAVOR! Serve warm but also great for leftovers too! Top with fresh basil, a little more Parm, and a drizzle of olive oil and you are good to go. Love Quinoa? Then make sure you try all my Quinoa Recipes especailly my Quinoa Stuffed Peppers and my World Famous ------------ > "Moni Quinoa Mac N Cheese!" Love stuffed tomato recipes? Then you will want to check out my Goat Cheese Stuffed Tomatoes as well. Enjoy! What is your favorite "stuffed" recipe? Enjoy.
Inspired from here.
- 6 med (or large) ripe tomatoes, I like heirloom but you can also use beef steak
- 1/2 cup fat-free Greek yogurt
- 1/3 Parmesan cheese, plus a sprinkle to serve
- 1 tbs garlic infused olive oil, plus a drizzle to serve - can use plain olive oil
- about 12 fresh basil leaves, julienned
- 1 garlic clove, minced
- 2 shallots, minced
- a pinch of sea salt
- a few grinds of lemon pepper
- 1 cup cooked quinoa (or 1/2 cup couscous -if doing couscous, it can be dry)
- Preheat oven to 350. I place foil (or parchment paper) in a baking dish for easy clean up and coat it with cooking spray. The key is to have the tomatoes snuggled together without much room between them.
- Use a knife to cut the tops of the tomatoes and working over a bowl, use a spoon to scoop out the insides. Let the flesh and the juice fall into the bowl. Be careful to not pierce the tomato as it is the foundation to this dish!
- For the filling, combine the tomato chunks and juice (about 2/3 cups worth), the cooked quinoa, yogurt, olive oil, parmesan cheese, garlic, shallots, salt, lemon pepper, and basil. Mix well and adjust the seasoning if needed. Use a spoon to fill each tomato.
- Bake for 50-60 mins until the tomatoes begin to brown a bit. To serve, drizzle with olive oil, fresh basil, and some extra sprinkles of Parmesan. Enjoy!