Spanish-Style Stuffed Tomatoes
Cooked with water or broth, amaranth releases a starch that creates a "sauce" similar to grits. It makes an excellent stuffing for a variety of vegetables, particularly when combined with the sweet flavoring of raisins and pine nuts.
1 Tbs. vegetable oil
1 cup chopped onion
1 clove garlic, minced
1 cup amaranth
1 cup vegetable stock or broth
1 tsp. butter or soy margarine
¼ cup chopped fresh cilantro or parsley
1 cup hot salsa
½ tsp. ground cinnamon
½ cup golden raisins
½ cup pine nuts, toasted
6 large ripe tomatoes or 8 medium
- In medium-size saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until soft, about 3 minutes. Add amaranth and stir well. Add stock and bring to a boil over high heat. Reduce the heat to low, cover and cook, stirring occasionally, until amaranth grain is tender and water is absorbed, about 20 minutes.
- Remove pan from heat and stir in butter until melted. Stir in cilantro, salsa, cinnamon, raisins, pine nuts, salt and pepper.
- Preheat oven to 375 degrees. From each tomato, cut a thick slice from end opposite stem and discard. Using a teaspoon, scoop out seeds and core; discard. Arrange tomato shells in baking dish.
- Spoon amaranth mixture into tomato shells. Bake until tomatoes are soft but still retain their shape, 25 to 30 minutes. Serve warm topped with yogurt and cilantro if desired.