Tomato season is over but you can still make the best of store-bought tomatoes by stuffing them with a nutty garlicky rice mixture. This healthy vegan recipe is not only delish, it's a fun change of presentation at the dinner table that will get your kids attention.
Almond and Garlic Stuffed Tomatoes
4 large ripe, but firm, tomatoes
2 tablespoons olive oil
1 onion, chopped
2 tablespoons minced garlic, divided
1 cup cooked brown rice
2 tablespoons tomato paste + 3 tablespoons water
1 teaspoon rubbed sage
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1/2 cup torn whole wheat bread
1/4 cup slivered almonds
1 tablespoon minced fresh parsley
2 tablespoons melted vegan butter
Preheat oven to 350 degrees F. and spray a 9-inch square baking dish with cooking spray.
Cut a 1/2-inch slice off the top of each tomato. Scoop out the seeds and pulp of each tomato, creating a bowl.
Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until softened. Stir in 1-1/2 tablespoons garlic, brown rice, tomato paste mixture, sage, and thyme. Cook, stirring, for 2 to 3 minutes. Set aside.
In a food processor, combine remaining garlic, bread, almonds, and parsley. Season with salt and pepper. Pulse food processor to grind into bread crumbs.
Place tomatoes in the prepared baking dish and fill with rice mixture. Top with bread crumb mixture and drizzle with vegan butter.
Bake for 30 minutes or until topping is lightly browned. Serve warm.