Stuffed Tomatoes

Barely Adapted From The Shiksa in the Kitchen

We obviously are not under any dietary rules other than what I get sick eating so I felt okay combining sausage and goat cheese.
Anyway, it's pretty healthy- even with the addition of sausage, they're about 250 calories a piece. We usually have at least one left over for lunch the next day.


So here's what you need:
- Tomatoes, 6, I usually go for beefsteak or similar with a hearty wall
- Italian Sausage, 2, casing removed
- Tricolored Quinoa, 1/2 Cup, or whatever color you want
- Pesto, 3 T -we always do premade because this is usually scheduled for a "fast" night
- Chicken Broth,
- Goat Cheese, 1/2 log or 6-8T
- 1/2 glove garlic, we use minced
- Olive oil, couple tsp
- Pecarino Romano, 2 T, could use Parmesan instead but I'm allergic to cow milk
- Fresh Basil, 3-4 leaves, minced

Using a paring knife, cut the top cap of the tomato off, then with an inward motion (the point being the in-most) core the tomato, being sure not to cut the bottom. Using a small spoon, carefully scoop out the core and the "goo", do not damage the wall. Pour all liquids and solids into a sieve or cheesecloth, and press to separate liquid from solids. Collect this liquid in a bowl, if it is not 1 Cup then add enough water or chicken broth to reach it.

Wash the quinoa then place in a sauce plan with the tomato liquid, and garlic. Boil for the recommended amount on the package (~20mn) until all liquid is absorbed. Brown sausage in a separate container.

Preheat oven to 400 F. Grease a baking pan or dish (high enough walls to support the tomatoes without crowding) with olive oil. Brush the outsides and tops of each tomato with olive oil and place in dish.

Stir 2-3 T pesto, pecarino, sausage, and basil in with quinoa. Then spoon equal amounts of the mixture into the tomatoes. Top with pesto and then goat cheese.

Bake for 25 minutes or so. To get the soft tomatoes and properly browned cheese I think it usually ends up being 30 or more. Remove carefully with tongs.