Sensational Stuffed Tomato Halves
Prep time
Cook time
Total time
From the kitchen of:
Serves: 4
  • 8 tomatoes
  • ½ cup millet
  • 1 cup water
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • ½ cup pine nuts
  • ¼ cup LSA (ground linseeds, sunflower seeds & almonds - available from your friendly health food store)
  • ¼ cup fresh thyme
  • ¼ cup fresh oregano
  • Fresh basil, to serve
  1. Add millet and water to a saucepan on high heat. Bring to boil.
  2. Give the millet a good stir.
  3. Lower the heat and simmer with the lid on for 15 minutes or until water is absorbed. Give the millet a good fluff with a fork once it's done.
  1. Preheat oven to 180C/350F degrees.
  2. Cut tomatoes in half and scoop out the flesh. Place flesh aside.
  3. Add the onion, garlic, nuts, tomato flesh and herbs to the cooked millet and simmer mixture for a few minutes.
  4. Spoon mixture into tomato halves, spread evenly on a baking tray and sprinkle with LSA.
  5. Bake for 30min or until tomatoes are cooked through.
  6. Serve with fresh basil. Enjoy!
Recipe by Vegan Sparkles with Rebecca Weller at