Stuffed Tomatoes

Description
Cooked with water or broth, amaranth releases a starch that creates a "sauce" similar to grits. It makes an excellent stuffing for a variety of vegetables, particularly when combined with the sweet flavoring of Raisins and pine nuts.

Ingredients

 * 1 tbl vegetable oil
 * 1 cup chopped onion
 * 1 x clove garlic, minced
 * 1 cup amaranth
 * 1 cup vegetable stock or broth
 * 1 tsp butter or soy margarine
 * ¼ cup chopped fresh cilantro or parsley
 * 1 cup hot salsa
 * ½ tsp ground cinnamon
 * ½ cup golden raisins
 * ½ cup pine nuts, toasted
 * salt and freshly ground black pepper, to taste
 * 6 large ripe tomatoes or 8 medium
 * plain yogurt and cilantro sprigs, for garnish

Directions

 * 1) In medium-size saucepan, heat oil over medium hear.
 * 2) Add onion and garlic and cook, stirring often, until soft, about 3 minutes.
 * 3) Add amaranth and stir well.
 * 4) Add stock and bring to a boil over high heat. Reduce the heat to low, cover and cook, stirring occasionally, until amaranth grain is tender and water is absorbed, about 20 minutes.
 * 5) Remove pan from heat and stir in butter until melted.
 * 6) Stir in cilantro, salsa, cinnamon, Raisins, pine nuts, salt and pepper.
 * 7) Preheat oven to 375°F.
 * 8) From each tomato, cut a thick slice from end opposite stem and discard.
 * 9) Using a teaspoon, scoop our seeds and core; discard.
 * 10) Arrange tomato shells in baking dish.
 * 11) Spoon amaranth mixture into tomato shells.
 * 12) Bake until tomatoes are soft but still retain their shape, 25 to 30 minutes.
 * 13) Serve warm topped with yogurt and cilantro if desired.