Gluten Free Baked Stuffed Tomatoes

stuffed tomatoes

This week I’m participating in a gluten free Recipe ReDux challenge with FritoLay and was given the challenge to create a recipe for individuals with celiac disease or other gluten intolerances that are typically off limits to them. While I’m not a gluten-free eater, I know it can be a challenging diet for those who are. And being someone who follows a plant-based diet, I decided to make this both a gluten free and vegan recipe to please a variety of palates. My baked stuffed tomatoes use the Tostitos tortilla chips crushed to replace traditional bread crumbs. I think this recipe would also be great with the blue corn Tostitos.

Ingredients:

6 large beefsteak tomatoes

About 4 servings of Tostitos Restaurant Style Tortilla Chips, crushed into ½ cup crumbs

¼ cup fresh basil, cut into thin ribbons

½ cup shredded dairy-free cheese (or ½ cup Parmesan cheese if you’re not dairy-free)

1 cup white kidney beans, rinsed and drained

1 tsp sea salt

2 tbsp olive oil

Freshly ground pepper to taste

Preheat oven to 350. Slice top of tomatoes off and scoop out pulp and seeds. Salt the insides of tomatoes and rest upside down on a wire rack over a sheet pan to extract juices for about 15 minutes.

Meanwhile, in a medium bowl, mix together Tostitos crumbs, basil, cheese, kidney beans, olive oil, salt and pepper. Stuff tomatoes with the filling, and bake until tomatoes are cooked through and tops are golden brown, about 20 minutes.

If you have some filling leftover, it makes a great mix-in for spinach salad!

gluten free baked stuffed tomatoes

Now what to do with all those tomato innards you scooped out? Don’t toss them! I whizzed mine in the Vitamix with a large bunch of basil and pinch of sea salt and enjoyed my first gazpacho of the summer. With some sriracha sauce squirted on top and crumbled Tostitos, it was a refreshing soup with a little crunch and some heat.

tomato basil gazpacho

Disclaimer: I received free samples from Frito-Lay of the products mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Frito-Lay and am eligible to win prizes associated with the contest. I have worked with Frito-Lay previously, however I am not being compensated for my time on this project.

Check out some other great gluten free recipes using Frito Lay products!

 


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2 Comments

  1. Posted June 1, 2012 at 3:55 pm | Permalink

    This looks fantastic!
    Tostitos chips are my weakness. They are so delicious!! 🙂

  2. Posted July 4, 2012 at 11:27 am | Permalink

    My husband looked over my shoulder and told me to make these.
    Congratulations! Very creative, I love the use of the chips as the “bread” and crunch in the stuffing.

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