Sensational Stuffed Tomato Halves

I, Claire Baker, am here to tell you that whole foods, sourced as close to nature as possible (think: pulled straight out of the ground or lovingly picked off a tree) are easy to prepare and taste amazing. Sensational, even. This recipe is testament to that.

My sister and I made this dish one afternoon; we found the therapeutic method of scooping out the tomato flesh, plus the glorious smell of garlic, fresh herbs and pine nuts toasting in combination with the wholesome (and gluten-free) addition of millet made this dish a winner all round. Satisfying and mouth-watering and nourishing and fun.

Perfect for a fancy lunch or a side dish at dinner, these Sensational Stuffed Tomato Halves are cleansing for your liver, friendly to your wallet and waist line and quite aesthetically pleasing too. Meaning, they look so-damn-fine on the plate. Enjoy!

You will need

8 tomatoes

1/2 cup millet

1 cup water

1 onion, chopped

2 cloves of garlic, chopped

1/2 cup pine nuts

1/4 cup LSA

1/4 cup fresh thyme

1/4 cup fresh oregano

Fresh basil, to serve

What to do 

To cook millet:

Add millet and water to a saucepan on high heat. Bring to boil. You will need to give the millet a good stir.

Lower the heat and simmer with the lid on for 15 minutes or until water is absorbed. Give the millet a good fluff with a fork once it's done. 

To cook tomatoes:

Preheat oven to 180 degrees. Cut tomatoes in half and scoop out the flesh. Pop flesh aside.

Add the onion, garlic, nuts, tomato flesh and herbs to the cooked millet and simmer mixture for for a few minutes.

Spoon mixture into tomato halves, spread evenly on a baking tray and sprinkle with LSA.

Bake for 30min or until tomatoes are cooked through. Serve with fresh basil.

Serves 4.

NOTE: This recipe features in Simply Replenished's Spring Cleanse which kicks off September 23rd. Get on board if you haven't already! And please feel free to share this recipe around if you like!