I read the Star Telegram faithfully and always enjoy finding great ideas for recipes to cook in our camp Dutch ovens. When I spotted this recipe by the Cowgirl Chef, I knew what we were making for dinner. This is an easy recipe to put together and can easily be increased or decreased to feed any size of a crowd. It is also a great way to use summer fresh tomatoes from the garden or local farmer’s market.
I look forward to serving this at a local DOG (Dutch Oven Gathering) and know it will stand out from the more traditional types of dishes served. The beautiful red color catches the eye and the slightly sweet aroma of roasted tomato with the savory aroma of cheese, and herbs makes mouths water and insures it disappears quickly.
For my non-Dutch oven friends, this recipe is easy to bake in at home in your indoor oven using a 9×9 inch baking dish.
Baked Tomatoes Stuffed with Quinoa
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Quinoa, bread crumbs, nuts, fresh herbs, and parmesan cheese make the stuffing light and fluffy with a bit of a crunch from the pine nuts. This is a great side dish to a main dish like meatloaf or BBQ or it can be the main attraction since the quinoa is a complete protein.
Quinoa, bread crumbs, nuts, fresh herbs, and parmesan cheese make the stuffing light and fluffy with a bit of a crunch from the pine nuts. This is a great side dish to a main dish like meatloaf or BBQ or it can be the main attraction since the quinoa is a complete protein.
Prepare a 12-inch camp Dutch oven by cutting out a piece of parchment paper to fit in the bottom of the oven. Light a chimney full of charcoal briquettes.
Wash tomatoes. Slice a thin layer off of the bottom of each tomato so it will "sit up" and not roll over. Cut out the heart of the tomato then carefully remove the inner flesh. I used a large spoon, pressing the curve of the spoon around the inside wall of the tomato then worked the spoon around to scoop out the flesh. I put it in a freezer safe bag and plan to use it in salsa or other dishes. Place the hollowed out tomatoes in the prepared Dutch oven. Sprinkle with salt and ground pepper or use seasoned salt.
Prepare the stuffing by mixing the cooked quinoa, bread crumbs, grated parmesan, basil, shallot, chives, pine nuts, salt, and garlic powder in a bowl. Toss together until all ingredients are evenly distributed throughout the stuffing.
Fill each tomato with stuffing.
Top with grated parmesan.
Bake at 375 degrees Fahrenheit (18 hot charcoal around the lid and 9 in a circle underneath) for 20-30 minutes. The cheese should be melted and start to brown and the tomatoes will be soft.
I read the Star Telegram faithfully and always enjoy finding great ideas for recipes to cook in our camp Dutch ovens. When I spotted this recipe by the Cowgirl Chef, I knew what we were making for dinner. This is an easy recipe to put together and can easily be increased or decreased to feed any size of a crowd. It is also a great way to use summer fresh tomatoes from the garden or local farmer’s market.
