Basil and Black Olive Stuffed Tomatoes

These delicious little tidbits make a tasty appetizer. They are an unusual side dish, or can be part of a main meal when served with a whole grain. Each small tomato is hollowed out and filled with a mixture of roasted pine nuts, shallots, black olives and spicy basil. Not only can they be oven-baked, but they also also shine as an addition to BBQ fare. This version is vegan, with nutritional yeast adding extra flavour and an increased vitamin profile. 

You'll need: 10 - 12 firm, small tomatoes; 2 tablespoons pine nuts; 2 tablespoons chopped black olives; 1/4 cup chopped fresh basil,; 2 small shallots; 1 tablespoon finely diced ginger root; 1 tablespoon nutritional yeast; 1 teaspoon olive oil; 1/8 teaspoon cayenne pepper; light sprinkle of sea salt. Slice of fresh lemon.

Method: 
Lightly toast pine nuts, and cool. Set aside one nut for each tomato.

To Make Tomato Cups and Caps: 
Wash tomatoes and remove any stem pieces. Carefully slice each tomato about 1/8 from top. Scoop out flesh and seeds from fruit; turn cups upside down to drain. Reserve pulp for another use (soup, salsa, cooking with whole grains, etc.) Set caps aside. 

To Make Stuffing: 
Dice shallots, and ginger root.  Pit black olives. Coarsely chop black olives, toasted pine nuts, and basil leaves.

Mix ingredients together. Add cayenne pepper and salt. Sprinkle with nutritional yeast and mix lightly. Fill each tomato cup with a generous portion of filling. 

Place in a baking dish. Drizzle stuffed tomatoes with olive oil, and replace tomato caps. Bake in 350 degree oven for 20 minutes, or until tomatoes are tender and juicy. Place on serving platter. Top each tomato cap with a pine nut, and spritz with lemon juice.

Serve with a whole grain, rice or pasta. These stuffed tomatoes were accompanied by millet cooked with the reserved tomato pulp, basil, and chives. Soaked sunflower seeds are stirred into the cooked grain for a delightful crunch, and an energy boost.
Alternately, chill stuffed tomatoes and serve as a finger food. 

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