Herby Stuffed Tomatoes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 257
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 27
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 12
- Cholesterol
- 8
- Sodium
- 585
- Total: 45 min
- Active: 20 min
Ingredients
6 medium vine-ripened tomatoes, tops removed and reserved (like "hats"), insides scooped out and reserved
1 tablespoon honey
3 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon grated ginger
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 bunch scallions (6 to 8), coarsely chopped, green and white parts both
One 15.5-ounce can low-sodium chickpeas, drained and rinsed
1 generous cup spinach, coarsely chopped
1 generous cup arugula, coarsely chopped
8 leaves fresh basil
Freshly ground black pepper
1/2 cup finely grated Parmesan cheese
Directions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Arrange the tomatoes cut-side up with space between each on the prepared baking sheet. Drizzle with the honey and 2 tablespoons of the olive oil and season with salt. Bake until slightly tender, 5 to 6 minutes. Set aside.
- In a large heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved insides of the tomatoes and stir to combine. Add the chickpeas, spinach and arugula and cook until the greens are wilted, about 1 minute. Remove from the heat. Tear 2 leaves of basil and stir into the filling. Season with salt and pepper.
- Put 1 basil leaf into each tomato base and gently spoon in a liberal amount of filling. Bake until piping hot, 12 to 15 minutes. Top each stuffed tomato with grated Parmesan and a tomato "hat."
Cook’s Note
Use slightly under ripe tomatoes for better results.You can use all arugula for the filling if you don't like the mix of spinach in there.