Savory Stuffed tomatoes are late Summer dinner at it's best! Mix it up and add anything you want to this stuffing... fresh herbs, cooked sausage, the only limit is your imagination!
Makes 6 side servings or 4 Main
What you need
2 tablespoons Tessemae’s Lemon Garlic 1 pint cremini mushrooms, chopped 3 cups cauliflower rice 7-10 red tomatoes on the vine 2 tablespoons Tessemae’s Slow Roasted Garlic Spread 1 tablespoon coconut aminos 1 tablespoon Sesame oil ½ bunch scallions, chopped Coarse salt and freshly ground pepper Green onions for garnish
What you do
Heat your oven to 400 degrees. Use a knife to puncture a circle around the top edge of each tomato and scoop out the insides with a spoon.
In a large skillet, heat Lemon Garlic over medium high. Add mushrooms, season with salt and pepper and cook, tossing until tender and browned, about 5 minutes. Add cauliflower, coconut aminos, sesame oil and Slow Roasted Garlic. Cook until the cauliflower is tender, about 10 minutes. Add scallions and cook until wilted, about 5 minutes.
Stuff the tomatoes with the cauliflower rice, replace the tops. Arrange in a baking dish and drizzle with a little more Lemon Garlic. Bake until the tomatoes are tender and lightly browned, about 25 minutes.