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These roasted stuffed tomatoes are filled to the brim with a flavorful mixture of pesto quinoa and fresh spinach. Your whole family will love this simple recipe! Vegan, dairy-free, and gluten-free.
Tomatoes are one of my favorite summer produce picks. I swear they taste sweeter and juicier during the warmer summer months! My dad eats them like apples. I haven’t tried that yet but I do try to work them into many of our meals.
When I was at Sam’s Club last week shopping with my mom, I saw the most beautiful fresh tomatoes and just had to stock up!
They were so ripe, juicy, and the perfect shape for making stuffed tomatoes!
Stuffed tomatoes are very similar to stuffed peppers (which we love), except I think stuffed tomatoes have a sweeter flavor and a more delicate consistency that we really enjoy.
You might also enjoy this zesty taco stuffed tomato recipe too!
I bought a few too many tomatoes because they all looked so delicious! If this happens to you then you can easily freeze the extras so they won’t go to waste. I set half aside and froze the rest using the following process…
How to Freeze Tomatoes
Step 1 – Use a paring knife to score an X on the bottom of each tomato.
Step 2 – Drop the tomatoes in boiling water for 2-3 minutes, just until the edges where you made the X start to peel up.
Step 3 – Immediately put the hot tomatoes into an ice bath. It will stop them from cooking and cool them down quickly so you can handle them.
Step 4 – Peel the skins off and remove the stem with a knife or strawberry huller.
Step 5 – Use a vacuum sealer to freeze the tomatoes in a flat, single layer. Don’t forget to label the bag and mark the date!
Whenever I find beautiful fresh produce that’s in season and a good price, I like to stock up and buy enough to last us for a few months for when that item is not in season. After bringing home my stash of tomatoes, I blanched and froze most of them so I can make fresh tomato sauce during the winter.
What Food Goes Well With Tomatoes?
This stuffed tomato recipe is a main dish, not a side dish, so I would ask the question, “what flavors go well with tomatoes?” In my opinion, basil is the best complimentary flavor to fresh juicy tomatoes. Balsamic vinegar would be a close second!
Doesn’t a flavorful filling of quinoa mixed with baby spinach and creamy pesto sauce sound so yummy?
Tip – If you ever have fresh spinach that you don’t think you’re going to finish before it goes bad, you can saute it with a little bit of olive oil, garlic powder, and onions. It will last a few more days or you can freeze it like that for a future meal.
Related Pesto Recipes You Might Enjoy
Confession time, I mighttt have eaten a bowl of just the filling before I ate the stuffed tomatoes for dinner…it’s that delicious!
How Do I Make Pesto?
You can make your own fresh pesto or use store-bought pesto (I like Sprout’s organic vegan pesto), either will work just fine and be absolutely delicious! I like to make my own because it’s so easy to do!
You will need the following ingredients:
- Olive oil or water
- Cashews (optional)
- Nutritional yeast
- Sea salt
I like to add raw soaked cashews to this pesto recipe because it makes the pesto sauce so creamy! You might be surprised to see nutritional yeast on the list but it’s a great substitute for parmesan cheese!
You get protein from the quinoa, nutrients from the fresh spinach, and all the fresh flavors of the pesto. The tomatoes are the perfect vessel for this dish, and roasting makes them super sweet and tender. I like to cook them just until the skin just starts to blister!
Stuffed tomatoes are a very simple dish to prepare and they’re loaded with healthy ingredients that the whole family will love. I hope you enjoy this recipe as much as we do!
If you tried this stuffed tomato recipe, please remember to post a picture of it on Instagram and let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious vegan recipes + our monthly trips to Disney World!
These roasted stuffed tomatoes are filled to the brim with a flavorful mixture of pesto quinoa and fresh spinach. Vegan, dairy-free, and gluten-free.
Preheat oven to 400 degrees.
Pesto Cream Sauce - Add all of the pesto ingredients to a high powered blender and blend until smooth and creamy, set aside.
Quinoa FIlling - In a large saute pan, saute the diced onion in olive oil for 5-8 minutes or until translucent. Add the spinach and garlic cloves and cook for 1-2 additional minutes (the spinach should be starting to wilt). Add the cooked quinoa, pesto cream sauce, Italian seasonings, salt, and pepper. Stir to combine.
Tomatoes - Cut the top of the tomatoes. Use a grapefruit spoon (with a serrated edge) to slip into the tomatoes and scoop out all the seeds and membranes. Set aside.
Drizzle a little bit of olive oil in the bottom of a baking dish and spread it around. Place the tomatoes in the baking dish and then drizzle 1 Tbsp of olive oil over the top of the tomatoes. Sprinkle salt & pepper on each tomato.
Spoon the pesto quinoa filling into the tomatoes and put the tops back on. Bake for 30 minutes or until the skin starts to blister. Garnish with fresh basil.
- If you want to use a store-bought pesto, I would recommend the organic vegan pesto from Sprouts. Start with 1/4 cup and add more to taste.
- You could substitute bell peppers for tomatoes.
- You could substitute riced cauliflower or brown rice for quinoa.
Have you made stuffed tomatoes before? What’s your favorite filling recipe?