Using tomatoes as an edible serving vessel makes for a pretty and impressive dish. When they are baked, they are soft and juicy. As your fork breaks through the tomato, its juices flow into the stuffing and you get the most mouthwatering bite of deliciousness.
This is another creation of Jewish Veg supporter Rhea Parsons at the Veeword.
Preheat the oven to 375 degrees. Slice the tops off the tomatoes. Remove the pulp and the seeds. Chop the pulp, put it in a bowl and set aside. Set the hollowed out tomatoes aside.
Heat the safflower oil in a large skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and the mushrooms and cook until the mushrooms are browned, about 5 minutes.
Add the parsley, thyme, Herbs de Provence, red pepper flakes, salt and pepper to the mixture. Stir well. Add the spinach to the skillet, separating it with your fingers. Mix the spinach into the mushroom mixture. Add the tomato pulp into the skillet and mix well.
Add the nutritional yeast to the mixture. Add the quinoa and mix it all together well. Cook for about 5 minutes to heat everything through. Then let it cool for a few minutes.
Stuff the quinoa, mushroom and spinach mixture into the hollowed out tomatoes. Pack the stuffing in well. Spray the baking dish with cooking spray or lightly oil it. Place the stuffed tomatoes into the baking dish.
In a small bowl, mix the bread crumbs with 1 Tbs. of olive oil. With a fork, top the tomatoes with some of the bread crumb mixture.
Bake covered with a sheet of foil for about 20 minutes, until the tomatoes are softened and the stuffing is hot. Remove the cover and bake another 10 minutes so the bread crumbs get browned. Serve while hot. Enjoy!