Honey Glazed Stuffed Tomatoes


  • 6 medium ripe tomatoes
  • 1 Tablespoon Orange Blossom Honey
  • 3 Tablespoon Olive Oil
  • 1 Tablespoon grated ginger
  • 1 Tablespoon red wine vinegar
  • 2 Teaspoons ground cumin
  • 1 bunch of scallions, chopped
  • One can (15.5 oz) low sodium chickpeas, drained and rinsed
  • 1 cup spinach, chopped
  • 1 cup kale, chopped
  • 8 fresh basil leaves
  • black pepper
  • salt
  • 1/2 cup finely grated Parmesan Cheese


  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper
  2. Prep the Tomatoes, cut tops off and reserve (to use "like hats") and scoop out the insides and reserve.
  3. Arrange the tomatoes cut side down on the prepared baking sheet. 
  4. Mix the Orange Blossom Honey with 2 Tablespoons Olive Oil. Drizzle over the tomatoes, season with salt. 
  5. lace in Oven and bake 5-6 minutes or until slightly tender. Remove from oven and set aside.
  6. In a large pot, heat 1 Tablespoon Olive Oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved insides of the tomatoes. Stir until combined.
  7. Add the chickpeas, spinach, and kale. Cook until greens are wilted, about 1 minute. Remove from heat.
  8. Tear 2 leaves of basil and stir into filling. Season with salt and pepper.
  9. Turn the tomatoes around on the baking sheet and place 1 basil leaf into each tomato base. Gentle spoon a liberal amount of filling into each tomato. 
  10. Bake until piping hot, 12 to 15 minutes.
  11. Top each stuffed tomato with grated parmesan and tomato top.
  12. Enjoy!

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