Stuffed Tomatoes

4 large firm tomatoes
Salt
1 small onion, diced
1 small jalapeno, diced
2 tbsp fat (olive oil, butter, etc)
2 cloves fresh garlic, grated
Handful fresh wild herbs, minced
Fresh basil, minced
2 cups spinach, finely chopped
1 cup cooked rice, couscous or quinoa
Wild’erb Seasoning
Bragg’s Liquid Aminos or Soy Sauce
Parmesan or Romano cheese, grated

Take a sharp knife and cut a circle around the area on the tomatoes where the stem was attached. Remove this core. The hole should be wide enough to insert a teaspoon. Scoop out the inside of the tomatoes using a teaspoon. Reserve and chop fine. Sprinkle the inside of the tomatoes with salt and set upside down for 15 minutes to drain.

Saute onion and jalapeno in fat till soft. Add garlic and cook for a minute, then add herbs and basil, cook for another minute, finally adding the spinach. Cook long enough to wilt. Add the cooked grains, Wild’erb Seasoning, Bragg’s and some salt and pepper to taste. Mix well and cook until the flavors are blended and the filling is warmed.

Fill tomatoes. Place in a casserole dish. Cover bottom of dish with a little water. Sprinkle tops of tomatoes with the grated cheese. Bake at 350 for about 20 minutes. Then broil on low for another 10 minutes or until the cheese starts to turn golden and bubbly.