Stuffed Tomatoes
You Like Tomato, I Like Tomahto…
You like potato and I like potahto
You like tomato and I like tomahto
Potato, potahto, Tomato, tomahto.
Let’s call the whole thing off
—Or not.
Here’s a recipe Ella Fitzgerald and Louis Armstrong could agree on…
Stuffed Tomatoes
Ingredients
4 firm, ripe, large tomatoes
1 tbs extra-virgin olive oil
1 tsp red wine vinegar (I prefer balsamic wine vinegar.)
¼ of a medium onion, minced
¼ tsp salt (or to taste)
¼ tsp black pepper (or to taste)
1 small or half of a medium unpeeled cucumber, diced
1½ ounces (about ¼ cup) crumbled feta cheese (herbed or plain)
1 cup cooked, chilled, quinoa (Use leftover quinoa from another meal if you have it.)
4 sprigs of parsley (optional)
Directions
Cut the tops off the tomatoes. Scoop out and chop the insides.
Put the olive oil, vinegar, salt, pepper, and onion in a large bowl and whisk with a fork.
Add the cucumber, cheese, quinoa, and chopped tomato and gently toss to mix.
Spoon a quarter of this mixture into each tomato shell.
If you’re trying to impress someone, top each with a sprig of parsley.
These can be assembled in advance and refrigerated for an hour or two before serving.
Substitute any cooked, chilled rice for the quinoa, if you like.
Serves: 4
Calories: 150
Satisfaction factor: 86