Organic Amaranth-Stuffed Cherry Tomatoes
Servings: 
serves 8
1 cup
vegetable stock
1 teaspoon
fresh tarragon, chopped
24
cherry tomatoes (hollowed)
2 teaspoons
salt

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

  1. Preheat oven to 350° F and line sheet pan with parchment paper.
  2. Place vegetable stock, amaranth, tarragon, and 1 teaspoon salt in small sauce pot on medium heat.
  3. Allow for mixture to come to a boil, cover, and place heat on low.
  4. Cook for 15 to 20 minutes or until the liquid is absorbed.
  5. In a bowl, combine cherry tomatoes, salt, and olive oil.
  6. Stuff the cherry tomato with the tarragon-amaranth mixture.
  7. Cook for 10 to 15 minutes or until the cherry tomato has slightly softened.