Some of my favorite ingredients for omelets or frittatas are included in this stuffed tomato dish:
- sweet onion
- ripe jalapeño
- feta cheese
And of course:
- kosher salt
A melon baller is a handy tool for hollowing out the tomato.
I put some precooked quinoa in the bottom of the greased ramekins to stabilize the tomatoes.
The filled tomatoes baked at 425ºF until an inserted wooden skewer came out clean.
The removed tomato parts were put to use as a salsa by adding:
- minced onion
- minced Serrano chile
- minced garlic
- cumin seeds crushed with coarse salt
The salsa went well with with the entire dish but especially with the quinoa in the bottom of the ramekins.