Stuffed Tomatoes

== Description ==
Cooked with water or broth, amaranth releases a starch that creates a
"sauce" similar to grits. It makes an excellent stuffing for a variety of vegetables, particularly when combined with the sweet flavoring of Raisins and pine nuts.
== Ingredients ==
* 1 tbl vegetable oil
* 1 cup chopped onion
* 1 x clove garlic, minced
* 1 cup amaranth
* 1 cup vegetable stock or broth
* 1 tsp butter or soy margarine
* ¼ cup chopped fresh cilantro or parsley
* 1 cup hot salsa
* ½ tsp ground cinnamon
* ½ cup golden raisins
* ½ cup pine nuts, toasted
* salt and freshly ground black pepper, to taste
* 6 large ripe tomatoes or 8 medium
* plain yogurt and cilantro sprigs, for garnish
== Directions ==
# In medium-size saucepan, heat oil over medium hear.
# Add onion and garlic and cook, stirring often, until soft, about 3 minutes.
# Add amaranth and stir well.
# Add stock and bring to a boil over high heat. Reduce the heat to low, cover and cook, stirring occasionally, until amaranth grain is tender and water is absorbed, about 20 minutes.
# Remove pan from heat and stir in butter until melted.
# Stir in cilantro, salsa, cinnamon, Raisins, pine nuts, salt and pepper.
# Preheat oven to 375 °F.
# From each tomato, cut a thick slice from end opposite stem and discard.
# Using a teaspoon, scoop our seeds and core; discard.
# Arrange tomato shells in baking dish.
# Spoon amaranth mixture into tomato shells.
# Bake until tomatoes are soft but still retain their shape, 25 to 30 minutes.
# Serve warm topped with yogurt and cilantro if desired.
Category:Spanish Vegetarian
Category:Golden raisin Recipes
Category:Pine nut Recipes
Category:Amaranth Recipes
Category:Raisin Recipes
Category:Yogurt Recipes
Category:Tomato Recipes
Category:Vegetarian Side Dish Recipes