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Recipe Ingredients:
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8 large ripe tomatoes
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Salt
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1/4 cup + 2 Tbsp. olive
oil
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2 Tbsp. chopped shallots
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1 clove garlic, minced
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3/4 cup goat cheese
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3 cups cooked quinoa
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1 tsp. minced fresh basil
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2 tsp. minced fresh
tarragon
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 Serves 8
Preheat oven to 425 degrees.
Slice tops off tomatoes and
set aside; scoop out insides
and place pulp in a large
bowl.
Sprinkle cavities of
tomatoes lightly with salt
and place tomatoes cut side
down on paper towels; drain
for 15 minutes.
Sauté shallots and garlic in
2 Tbsp. oil until soft but
not browned.
Place in bowl
with tomato pulp and crumble
in goat cheese. Add quinoa,
herbs and 1/4 cup oil and
mix until combined.
Fill
tomatoes with mixture and
replace tops.
Bake in a 9 x
13 inch baking dish for 30
minutes. Serve on a bed of
greens. |
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Kosher Cheese
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