caprese stuffed tomatoes.
While these aren’t the prettiest, they sure are yummy!
Tomatoes are an underrated food, in my opinion. They’re a great source of vitamin C, potassium & vitamin K1; all of which aid in a healthy circulatory system. They’re also a major dietary source of the antioxidant lycopene, which can reduce the risk of coronary heart disease and cancer.
WHAT YOU’LL NEED:
2 beefsteak tomatoes
1/2 yellow onion
2 cloves of garlic
1 cup quinoa, rinsed
6 oz. basil pesto
2 cups shredded mozzarella cheese
1/4 cup Italian breadcrumbs
balsamic vinaigrette, for drizzle
HOW TO MAKE IT:
Preheat the oven to 375 degrees Fahrenheit.
Dice the onion & the garlic.
Slice off the top of the tomato, right below the stem. Then, using a large spoon (or even an ice cream scoop!) core the tomatoes, removing all the pulp & seeds.
Prepare the quinoa as directed on the packaging.
In a medium sized pan, sauté the onion & garlic in roughly a tablespoon of olive oil.
When the onion is slightly browned, stir in the pesto.
When the quinoa is finished, mix it into the pan with the pesto, garlic & onions. Then stir in the mozzarella, mixing everything until it is fully combined.
Scoop the cheesy quinoa mixture into the hollowed out tomatoes. Top with a thick layer of breadcrumbs.
Fill a casserole dish with about 1/2 - inch of water & gently place in the stuffed tomatoes (this prevents the tomatoes from sticking during the baking process!)
Bake at 375F for about 30 minutes, until the skin of the tomatoes is wrinkled. *** If the breadcrumbs begin to burn, place a sheet of tinfoil loosely over the top.
Remove from the casserole dish, and top with balsamic vinaigrette drizzle.
Enjoy fresh or reheated for lunch the next day!