Baked Stuffed Tomatoes -

5 from 1 vote

Baked Stuffed Tomatoes

Baked stuffed tomatoes are juicy, ripe tomatoes filled with a spicy millet mixture, topped with crispy breadcrumbs, and an easy way to make a hearty, flavor-packed vegetarian dinner!

Prep Time30

Cook Time40

Course: Main Course, Side Dish

Cuisine: World

Servings: Servings

Calories: 181kcal

Author: Natasha Minocha

Ingredients

6 medium-sized Tomatoes
1/2 cup Millet I used mixed millets - Kodo, Foxtail, Barnyard, and Little millets.
1 small Onion, finely diced
4 cloves Garlic, finely diced
10-12 Olives, finely diced
1 tbsp Sambal Olek Adjust to your taste. You can use any hot sauce.
1 tbsp Red Wine Vinegar
2 tbsp Olive Oil Plus extra for drizzling on top
1-2 tbsp Basil, chopped finely
Salt and pepper to taste

Topping

2-3 tbsp Panko breadcrumbs
1-2 tsp Pine nuts
1 tbsp Olive oil

Instructions

Preheat the oven to 180 C / 350 F.
Prepare tomatoes: Thinly slice the bottom of each tomato so they can stand without toppling over. Then cut the tops off the tomatoes and scoop out tomato juices, and flesh.
Be careful not to pierce the bottom of the tomatoes. Turn them upside down on a plate to drain.
Chop the tomato flesh and save the tomato juice for use later in the recipe.

Filling

Rinse and cook the millet in water at a 1:2 ratio.
This takes about 15-20 minutes. Fluff it up with a fork once it is ready. Keep aside.
Saute the onions, chopped tomato flesh, and garlic in olive oil for about 5 minutes, till slightly softened.
Add the cooked millet, stir in the olives, sambal olek, and salt & pepper to taste. Let it all cook for another 5 minutes.
Take it off the heat. Mix in the red wine vinegar and chopped basil.
Taste and adjust seasoning.
Spoon the millet mixture into the hollowed tomatoes, filling them to the brim. Top with the panko mixture.
Drizzle over a little olive oil and the reserved tomato juice. Cover loosely with aluminum foil to prevent over-browning.
Bake for 25–30 minutes at 180 C/ 350 F.
Remove the foil for the last 10 minutes to get that crunchy, crispy topping.
Serve warm. Enjoy!

Topping

Combine panko breadcrumbs, pinenuts, and olive oil in a small bowl. Use for topping the tomatoes.

Notes

Pick ripe, firm tomatoes that are large enough to cut and hollow out.
Avoid soft, overripe tomatoes.
Create a stable base for your tomatoes to stand in the baking dish by slicing a thin layer off the bottom of each tomato.
Don't over-scoop the tomatoes. Leave sturdy walls so they hold their shape.
Don't overcook the millet. It should be soft and fluffy, not mushy.
Taste the filling before baking and adjust the seasoning as needed.

Nutrition