Stuffed Tomatoes

Alright, Alright! I realize this is not really a seasonal post but in our neck of the woods if we are really lucky we can get a fall tomato crop. And I found these big, red, beautiful tomatoes at the flea market the other day. Get a load of that! The flea market has great produce along with the following random items I saw available for purchase:

puppies (that are so cute you almost decide to buy one, then you wise up)
chickens & pigs (that are so cute you almost decide to buy one, then you smell them)
an antique telephone (that is so cool you almost decide to buy it, then you hear the price is $100)
a beautiful parrot (that is so pretty you almost decide to buy it, nah not really)
boiled peanuts (that smells so good you almost decide to buy them, and then you do)

Enough about that, onto the stuffed tomatoes. I would use them as a side dish or a main vegetarian dish with a side of pasta or light lunch with a salad.

Stuffed Tomatoes
4 tomatoes (big and somewhat firm)
2 cups cooked quinoa
1/2 cup shredded Parmesan
1/2 cup crumbled feta
1-2 tbsp fresh basil, chopped
1/2 tsp salt
1 tbsp olive oil
1/4 cup breadcrumbs

Core tomatoes. Remove the insides with a spoon and set aside. Salt the tomatoes and leave them upside down to drain while making the stuffing. Combine insides of tomato with quinoa, cheese, basil, and salt. In a separate bowl, combine olive oil and breadcrumbs. Stuff the tomatoes with quinoa mixture and then top with the breadcrumbs. Bake for 20-25 minutes on 400 degrees until breadcrumbs are browned and you can fork the tomato.

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