vegetarian | gluten free | soy free | egg free

30 minutes or less

What You’ll Need:

1/2 dozen roma tomatoes, sliced in half and seeds scooped out with a spoon

drizzle olive oil

sea salt & black pepper to taste

For the filling:

1/4 c almond flour

1/4 c hemp hearts

2 cloves garlic, minced

.25oz basil, leaves minced

3-4oz (about 1/2c) parmesan cheese, shredded

OPTIONAL: 2 c brown rice, chickpea or quinoa pasta

Preheat oven to 450*

If preparing pasta, bring a medium pot of lightly salted water to a boil and cook pasta according to package instructions.

Slice & seed tomatoes.

Drizzle prepared tomatoes with olive oil, sea salt & black pepper to taste.

Then, combine ingredients for the filling in a medium bowl. Stir well, and generously fill each tomato half.

Pop stuffed tomatoes into the oven for 15 minutes.

Enjoy stuffed tomatoes exactly as they are, or paired with pasta!

Serves 2.