Organic Amaranth-Stuffed Cherry Tomatoes
Your next dinner party will be off to a great start with this healthy and satisfying appetizer.
We’re hollowing out ripe cherry tomatoes and stuffing them with hearty ancient grain amaranth and fresh tarragon, with a bit of olive oil, salt and vegetable stock to get the flavor just right.
Created by the NOW® Culinary Innovation Team
Servings: serves 8
1 cup vegetable stock
½ cup Amaranth Grain, Organic
1 teaspoon fresh tarragon, chopped
2 tablespoons Extra Virgin Olive Oil, Organic
24 cherry tomatoes (hollowed)
2 teaspoons salt
Preheat oven to 350° F and line sheet pan with parchment paper.
Place vegetable stock, amaranth, tarragon, and 1 teaspoon salt in small sauce pot on medium heat.
Allow for mixture to come to a boil, cover, and place heat on low.
Cook for 15 to 20 minutes or until the liquid is absorbed.
In a bowl, combine cherry tomatoes, salt, and olive oil.
Stuff the cherry tomato with the tarragon-amaranth mixture.
Cook for 10 to 15 minutes or until the cherry tomato has slightly softened.
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