Roasted tomatoes with cinnamony millet and almonds

Updated at: Thu, 17 Aug 2023 06:40:10 GMT

Step 1

Cut off tops of tomatoes and set aside.

Step 2

Using a melon cutter or a tablespoon, scoop out the pulp of the tomatoes, transferring it along with the juices into a small bowl. Turn the tomatoes over on paper towels with the cut side down to drain them.

Step 3

Heat the butter in a large skillet. Add the onion with a pinch of salt and fry, stirring occasionally, until soft and translucent - 4-5 minutes.

Step 4

In the meantime, preheat the oven to 190 ° C.

Step 5

Add the garlic, cinnamon and cayenne pepper and cook until the aroma is released - about a minute.

Step 6

Stir in the millet and apricots, almonds, vegetable broth and set aside tomato pulp. Simmer, covered, until all the liquid has been absorbed - about 15 minutes.

Step 7

Put the hollowed tomatoes top side up in the baking dish, season with salt and pepper. Stuff tomatoes with porridge filling and sprinkle the top of each with feta. Place the caps on top of the tomatoes. Drizzle with olive oil.

Step 8

Bake for 20-25 minutes, until the tomatoes are soft. Serve hot or at room temperature

1 liked

0 disliked

Delicious

Makes leftovers

Spicy

Sweet