Tomate Farcie Recipe

Prepare the Ratatouille Filling

Dice the zucchini, eggplant, red bell pepper, onion, and garlic. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sauté until translucent. Add the zucchini, eggplant, and bell pepper. Cook until tender, about 5-7 minutes. Season with salt and pepper. Remove from heat.

Cook the Quinoa

Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.

Make the Walnut Vinaigrette

In a blender, combine walnuts, 1 tablespoon of olive oil, red wine vinegar, and honey. Blend until smooth. Adjust seasoning with salt and pepper.

Stuff the Tomatoes

Preheat the oven to 375°F (190°C). Cut the tops off the tomatoes and scoop out the seeds and flesh. In a bowl, mix the ratatouille filling with the cooked quinoa. Stuff each tomato with the ratatouille-quinoa mixture.

Bake

Place the stuffed tomatoes in a baking dish. Drizzle the remaining olive oil over the tomatoes. Bake for 25-30 minutes, until the tomatoes are tender.

Serve

Drizzle the walnut vinaigrette over the baked tomatoes before serving. Enjoy your Tomate Farcie!