Summer tomatoes are stuffed, roasted, and topped with crunchy bacon!
Tomatoes | 5 Large (Seeded and Cored) | |
Oregano | 1 Tablespoon (Fresh, diced) | |
Corn | 1 (Ear of corn, off the cob) | |
Onion | 1 (Diced) | |
Squash/Zucchini | 1 Cup (16 tbs) (Diced) | |
Garlic | 2 Clove (10 gm) (Minced) | |
Quinoa | 1 Cup (16 tbs) (Cooked) | |
Salt/Lemon, thyme, bay sea salt | 1/2 Teaspoon | |
Pepper | 1/4 Teaspoon | |
Olive oil | 1 Tablespoon | |
Tomato paste | 1 Tablespoon | |
Balsamic vinegar | 1 Tablespoon | |
Parmesan cheese | 1/4 Cup (4 tbs) (Grated, *reserve 2 Tbs for Topping) | |
Bacon | 2 Ounce (2 Pieces/Slices of Bacon) |
Getting Ready:
1. Heat a medium sized pan. Add oil. Add onion, squash, salt, and pepper. Cook over medium heat until veggies are tender, about 5 minutes. Add garlic, oregano, corn, tomato paste, vinegar, and quinoa, stir (make sure tomato paste is combined) and cook 2-3 minutes.
Making:
1. Remove from heat, taste and adjust seasoning if needed, then stir in parmesan cheese (reserving a bit for topping).
2. Stuff filling into hollowed out tomatoes. Bake at 350F (I used the toaster oven) about 20 minutes.
Serving:
Top each tomato with crumbled bacon, 1 T parmesan and a fresh oregano leaf.
Notes:
If you’re NOT using leftover quinoa: Bring 1 C water to a boil. Add 1/2 C quinoa. Cook about 15 minutes. Will yield about 2 C cooked. It freezes well.
Serving size
Calories 1212Calories from Fat 250
% Daily Value*
Total Fat 29 g44.6%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 928 mg38.67%
Total Carbohydrates 209 g69.7%
Dietary Fiber 28 g112%
Sugars 20 g
Protein 41 g82%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet