Spanish-Style Stuffed Tomatoes Recipe

Spanish-Style Stuffed Tomatoes

6 Servings

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
Salt and freshly ground black pepper to taste
6 large ripe tomatoes or 8 medium
Plain yogurt and cilantro sprigs for garnish

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.