Millet Stuffed Tomatoes
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
 
Plump roasted tomatoes stuffed with flavourful millet is the perfect meal for eating light or for those following a gluten-free or vegetarian diet.
Ingredients
  • 6 medium sized tomatoes
  • ½ cup chopped fresh parsley, chopped
  • ½ cup millet, uncooked and rinsed
  • ½ tablespoon coarse salt
  • ½ teaspoon freshly ground pepper
  • 1 cup shredded Asiago
Instructions
  1. Preheat the oven to 375°F (190°C)
  2. Rinse the tomatoes and cut of the tops. Scoop out the tomato flesh, chop into pieces then place in a small saucepan.
  3. Put the hollowed out tomatoes in a baking dish. Arrange the tops along side and bake for 20 minutes.
  4. In the meantime, add the parsley, millet, salt and pepper to the saucepan and fill with water until the pan is ¾ full. Bring to a boil over medium high then reduce to a simmer and cook for 15-20 minutes or until the millet is soft.
  5. Strain the millet tomato mixture. Take the tomatoes out of the oven and divide the mixture among them. Bake for another 30-40 minutes or until the tomatoes are wilted and soft.
Notes
These are great to make ahead. After having cooked the tomatoes, just store in the fridge and bake until warm.
Recipe by Italicana Kitchen at https://italicanakitchen.com/millet-stuffed-tomatoes/