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.