Pesto Stuffed Tomatoes

I was so skeptical of this recipe at first. I had made stuffed peppers before but stuffed tomatoes felt messy and I wasn't sure how they would taste. But I was pleasantly surprised! They are so tasty and not to complicated to make. You will need a blender or food processor but all the other need things are pretty standard. 


  • 6 Medium Tomatoes
  • 2T Olive Oil
  • 1 Medium yellow onion
  • 1 cup of Quinoua
  • 2 cups fresh Spinach
  • 6 T pesto (Whole Foods sells a brand that is vegan)
  • 1/4 tsp garlic powder
  • 1/2 tsp Italian Seasoning
  • 1/2 salt and pepper to taste

Pesto Sauce

  • 2 C fresh Basil
  • 1/3 cup Olive Oil
  • 1/4 cup Raw Cahews
  • 1 clove of Garlic
  • 1 tsp Nutritional Yeast
  • Salt and pepper to taste



  1. Cook Quinoa according to package instructions. (Typically 1 part quinoa and 2 parts water.) Set aside.
  2. Add 2 cups of boiling water to bowl with cashews. Set aside. 
  3. Cut off tops of tomatoes and hallow out. 
  4. Add one T of oil to bottom of 9x13 and place tomatoes in pan
  5. Preheat oven to 400°
  6. Drain water from cashews and add cashews and all pesto sauce ingredients to food processor or blender. Blend until smooth. 
  7. In large saute pan add diced yellow onion. Saute until translucent. Add cooked quinoa, spinach, pesto, garlic powder and Italian seasoning. Cook until spinach is wilted and everything is well combined. 
  8. Mix pesto cream sauce into mixture
  9. Spoon mixture into tomatoes
  10. Bake in oven for 30 minutes or until skin starts to blister.
  11. Enjoy!