Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. cut the tomatoes in half (stem to bottom, not crosswise). cut the inside items out and put aside in a bowl. separate the seeds and all excessively juicy elements from the meat of the tomatoes. too much of the gel like portion will make your stuffing soupy. in a food processor, put all remaining ingredients except parmesan cheese. process only moderately, make sure everything is finely cut, but let it stay somewhat rough, or it will be soupy. pile ingredients into the hollowed out tomatoes. pile it up a bit if needed, the volume will exceed the size of the tomatoes. cook for 15 minutes on 350. sprinkle parmesan cheese on top of stuffed tomatoes. cook for an additional 10 minutes.

Target recipe: cut a 1/2" slice off of top's of tomatoes. scoop insides out. lightly sprinkle with salt. invert and drain on paper towel. in a small fry-pan over med-low heat toast pine nuts. in a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsely chopped. stir mixture into rice. stir in parmesan cheese. spoon into tomatoes and place in a shallow casserole dish. bake at 250°f oven for 15-20 minutes, or just until tender, not too soft.