Cut off and set aside the tops of tomatoes. Scoop out the insides of the tomatoes - be careful to leave shells intact for stuffing (a melon baller does a good job of this). 

Coarsely chop tomato “guts”, add to colander, and set aside to allow tomatoes to drain excess liquid. 

Preheat oven to 350°F. 

Heat oil in a large skillet over medium-high heat. Add onion and sauté for about 4-5 minutes, until translucent. Add garlic, salt, pepper and turmeric. Sauté for another 2-3 minutes. 

Add quinoa and stir to blend, toasting the quinoa for about 1-2 minutes. Add chopped and drained tomatoes and currants; mix to incorporate. Bring to a simmer, cover, and reduce heat to low simmer for about 20-25 minutes or until most of the liquid is absorbed and quinoa’s outside germ ring is visible. 

Remove from heat. Gently stir in chopped herbs and season to taste with salt and pepper if needed. 

Spoon mixture into reserved tomato shells. Place each stuffed tomato in a large casserole dish. Cover each tomato with a reserved tomato top. 

Bake uncovered for about 20 minutes – do not overcook or tomatoes will split open. 

Remove from oven. Garnish with additional fresh chopped herbs. 

DAIRY VARIATION: For an elegant finish, sprinkle the stuffed tomatoes with parmesan cheese (about ½ cup total). No need to use tomato tops. Place under the broiler for 1-2 minutes to brown and crisp cheese. 

PETTI PEN SQUASH & MINI EGGPLANT:

This recipe works wonderfully in mini squash & mini eggplant as well. Slice eggplant and/or squash in half and roast in 375°F oven for 20 minutes. Remove from oven and follow above recipe from step 4.