Prep Time 15 mins
COOK Time 45 hours
– 8 vine ripened tomatoes – ½ tsp kosher salt – 2 tbsp olive oil, divided – 1 sweet onion, finely chopped – 2 cloves garlic, minced – 1 tsp Italian seasoning – 3 ounces baby spinach, coarsely chopped, about 4 cups loosely packed – 1.5 cups cooked quinoa – ½ c grated parmesan cheese, divided – ½ c panko bread crumbs, divided – 2 tbsp fresh basil, julienned, plus more for garnish
Slice off the tops of the tomatoes (about a ½″ off the top), then scoop out the seeds and pulp with a melon baller or grapefruit spoon.
Season the tomatoes with salt, then invert onto a cooling rack nested into a baking sheet – this will allow excess moisture to drain.
Saute an onion until soft, then add garlic and Italian seasoning and cook 1 minute more.
Add fresh spinach to the onion mixture and cook a few minutes more to wilt it.
In a large bowl, combine the onion and spinach mixture with cooked quinoa, parmesan cheese, bread crumbs, and fresh basil. Toss until well combined.
Pat the tomatoes dry, arrange cut side up in a baking dish, then stuff each with the filling.
Mix more bread crumbs and parmesan cheese with a bit of olive oil to make a buttery, crunchy topping.
Spoon the topping over each stuffed tomato.
Transfer to a 375°F oven and bake for 30-35 minutes. The topping should be golden brown and the tomatoes should be slightly softened.