Stuffed Tomatoes


The weather in Boston has been wild lately, we were buried under a few feet of snow this past weekend, and more is expected for tomorrow! The sidewalks are so icy, I felt like I was skating to work this morning, and giant trucks full of snow are going past my window as we speak. With weather like this, why go outside? I highly suggest hunkering down with a good book  (my current book of choice) and these stuffed tomatoes! Since we were both stuck at home this past weekend (no public transportation was running, and cars were not allowed on the road) we both did a lot of cooking. So stay tuned for more recipes worthy of hunkering down with.

Sometimes with cooking, composition is everything. I make a lot of lentils, particularly these red lentils. I often cook them with onions and tomatoes and add them to a salad or make a soup. Even though this recipe has most of the same ingredients as a simple lentil soup, it is so different – maybe it’s the crispy cheesy layer on top. After all, you can never go wrong if you add a layer of cheese.

4 large tomatoes
1 cup red lentils
1 cup water
2 onions, chopped
5 cloves of garlic, chopped
salt & peper to taste
1 teaspoon tarragon
1 teaspoon rosemary
Grated cheese of your choice
3 tablespoons of coconut oil


1.) Saute the chopped onions and garlic in the coconut oil.
2.) Add water and lentils, cover and bring to boil.
3.) Bring lentils to a simmer, add spices and cook until they are soft and the water is absorbed.
4.) While you are cooking the lentils, cut off the top of the tomatoes and scrape out the inside. It is key to be thorough here. If you leave too much tomato meat inside, the stuffed tomatoes will be too watery.
5.) Discard the inside of the tomato and use later for a tomato sauce or perhaps a tomato soup.
6.) Stuff the tomatoes with cooked lentils and cover with grated cheese.
7.) Cook on 350 for 20-30 minutes, or until the tops are golden brown and the tomato skin is wrinkly.

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