A colorful vegetarin main dish
- 8 large heirloom tomatoes (about 3 pounds/1,350 g total)
- 2 tablespoons (30 g) unsalted butter
- 1 medium white onion (5 ounces/150 g), chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- ¾ cup (150 g) millet
- ½ cup (90 g) chopped dried apricots or dried figs
- ½ cup (60 g) slivered almonds
- 1½ cups (360 ml) Vegetable Broth (page 77)
- ½ cup (75 g) crumbled bryndza or feta cheese
- Extra virgin olive oil
- Salt and freshly ground black pepper
- Preheat the oven to 375°F (190°C). Slice off the tops of the tomatoes creating a 2½-inch-diameter (6.4 cm) opening at top. Set aside the tops. Using a melon baller or tablespoon, scoop out the tomato flesh, transferring the juices and pulp to a small bowl. Turn over the tomatoes, cut side down, onto paper towels to drain.
- Heat the butter in a large skillet. Add the onion and cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the garlic, cinnamon, and cayenne, and cook until fragrant, about 1 minute. Stir in the millet along with the apricots, almonds, vegetable broth, and reserved tomato pulp. Cook over low heat, covered, until all the liquid has been absorbed, about 15 minutes.
- Place the cored tomatoes upright in a baking dish and season with salt and black pepper. Stuff the tomatoes with the millet mixture and top each one with some of the cheese. Top with the saved tomato tops. Drizzle with olive oil. Bake for 20 to 25 minutes, until the tomatoes are soft. Serve hot or at room temperature.
Keywords: stuffed tomatoes