Mediterranean Quinoa Stuffed Tomatoes
Large ripe tomatoes are hollowed and filled with herby quinoa, briny olives, sun-dried tomatoes and melty mozzarella, then baked until tender and bubbling. A vegetarian main that is light, savory and easy to make ahead.
- Prep
- 30 min
- Cook
- 45 min
- Wait
- 10 min
- Total
- 1 hr 25 min
- Makes
- 8 stuffed tomatoes (4 servings of 2)
Steps
Before you start
- Choose firm, ripe tomatoes about 3 inches (7.5 cm) wide, roughly 200 g (7 oz) each, that can sit flat. Soft tomatoes collapse in the oven.
- Rinse the quinoa in a fine-mesh sieve for about 30 seconds to remove its bitter saponin coating.
- Position an oven rack in the center and preheat the oven to 375°F (190°C) when you start step 4.
- Shred the mozzarella from a block if you can. It melts better than pre-shredded.
Cook the quinoa
- Combine the rinsed quinoa, water and ¼ tsp of the salt in a 2-quart saucepan.
- Bring to a boil over high heat, then reduce to low, cover and cook for 15 minutes.
- Remove from the heat and keep covered for 5 minutes, then fluff with a fork.
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Ready when: All water is absorbed and the grains are tender with a visible white spiral tail
Tip: Don't lift the lid while it simmers; the steam does the cooking.
Hollow the tomatoes
- Slice about ½ inch (1.25 cm) off the stem end of each tomato to make a lid; set the lids aside.
- Use a small spoon and paring knife to scoop out the pulp and seeds, leaving walls about ¼ inch (6 mm) thick.
- Chop the pulp, discarding the tough cores, and put it in a bowl.
- Sprinkle ¼ tsp of the salt inside the tomatoes and turn them upside down on paper towels to drain for 10 minutes.
- If a tomato wobbles, trim a thin slice off the bottom, without cutting a hole.
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Ready when: Shells are hollow with firm, intact walls about ¼ inch thick
Tip: Scoop gently; punctured walls leak in the oven.
Sauté the aromatics
- Heat 2 tbsp of the olive oil in a large skillet over medium heat.
- Add the onion and cook, stirring, for 4 to 5 minutes until soft and translucent.
- Add the garlic and oregano and cook 30 seconds until fragrant.
- Add the chopped tomato pulp and cook 4 to 5 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture looks thick and jammy.
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Ready when: Onion is translucent and the pulp is thick, with no pooling liquid
Tip: Reducing the pulp is key to a filling that holds together.
Mix the filling
- Scrape the pulp mixture into a large bowl.
- Add the cooked quinoa, olives, sun-dried tomatoes, basil, lemon juice, ½ tsp salt, ¾ cup (85 g) of the mozzarella, and several grinds of pepper.
- Stir until evenly combined and taste; it should be well seasoned, since the tomato shells are mild.
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Ready when: Filling holds together when pressed with a spoon and tastes bright and savory
Preheat and stuffOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Pat the inside of the tomatoes dry with paper towels and stand them upright, snug together, in a 9×13-inch (23×33 cm) baking dish.
- Mound the filling into each tomato, pressing gently, using about ⅓ cup each.
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Ready when: Each tomato is generously mounded and the dish packs them upright
Tip: Packing them close keeps them from tipping over.
Bake coveredOven 375°F / 190°C
- Drizzle the remaining 1 tbsp olive oil over the filling.
- Set the tomato lids alongside or on top, then cover the dish tightly with foil.
- Bake at 375°F (190°C) for 20 minutes.
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Ready when: Tomatoes begin to soften and release a little juice
Add cheese and finishOven 375°F / 190°C
- Remove the foil and lids (lids can stay on the side to soften).
- Sprinkle the remaining ¾ cup (85 g) mozzarella over the filling.
- Bake uncovered 15 to 20 minutes more.
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Ready when: Cheese is melted and golden in spots, and a knife slides easily into the tomato wall without it collapsing
Tip: Pull them out when tender but still standing; overbaked tomatoes slump.
Rest and serve
- Let the tomatoes rest in the dish for 10 minutes so they firm up and are easier to lift.
- Scatter with fresh basil leaves, set a lid on each if you like, and serve with a spatula, spooning pan juices over the top.
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Ready when: Tomatoes hold their shape when lifted
Good to know
Tips
- Salting and draining the shells and reducing the pulp are the two steps that prevent a watery dish.
- Use tomatoes that are ripe but firm; very soft ones collapse.
- Save leftover tomato pulp juices to stir into soup or pasta sauce.
- Add a pinch of red pepper flakes to the filling for gentle heat.
Make ahead
"Cook the quinoa and make the filling up to 2 days ahead and refrigerate (without the topping cheese). Hollow the tomatoes up to 1 day ahead, store them upright covered in the fridge. Stuff and bake as directed, adding 5 to 10 minutes to the covered bake if the filling is cold."
Storage & reheating
"Room temperature: up to 2 hours. Fridge: airtight up to 3 days. Freezer: not recommended for the stuffed tomatoes (they turn mushy), but the filling freezes up to 2 months. Reheat in a 350°F (175°C) oven for 15 to 20 minutes, or microwave individually for 1 to 2 minutes."
Substitutions
- low-moisture mozzarella → crumbled feta or provolone. Feta adds saltiness, so reduce the added salt in the filling to ¼ tsp.
- white quinoa → couscous or cooked brown rice. Use 2 cups (about 300 g) cooked; pearl couscous works best for texture.
- Kalamata olives → capers or green olives. Use 2 tbsp capers, rinsed, if swapping.
- large firm ripe tomatoes → large bell peppers, halved. Pre-bake the halves for 10 minutes before filling, as peppers take longer to soften.