Spanish-Style Stuffed Tomatoes Recipe | Vegetarian Times Skip to main content

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.



Ingredient Line: 
1 Tbs. vegetable oil
Ingredient Line: 
1 cup chopped onion
Ingredient Line: 
1 clove garlic, minced
Ingredient Line: 
1 cup amaranth
Ingredient Line: 
1 cup vegetable stock or broth
Ingredient Line: 
1 tsp. butter or soy margarine
Ingredient Line: 
¼ cup chopped fresh cilantro or parsley
Ingredient Line: 
1 cup hot salsa
Ingredient Line: 
½ tsp. ground cinnamon
Ingredient Line: 
½ cup golden raisins
Ingredient Line: 
½ cup pine nuts, toasted
Ingredient Line: 
6 large ripe tomatoes or 8 medium


  1. 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.
  2. Remove pan from heat and stir in butter until melted. Stir in cilantro, salsa, cinnamon, raisins, pine nuts, salt and pepper.
  3. 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.
  4. 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.

Nutrition Information: 

11 g
Total Fat: 
13 g
Saturated Fat: 
2 g
49 g
2 mg
510 mg
8 g
6 Servings