Stuffed Tomatoes

Slice the top 1 inch from each large ripe tomato and reserve the tops. Using a small spoon or melon baller, carefully hollow out the interior of each tomato, scooping out seeds and pulp into a bowl; reserve the tomato shells and discard excess seeds.

Chop the reserved tomato pulp into small pieces and set aside, keeping it separate from the hollowed tomato shells.

Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic to the pan and cook for 1 minute until fragrant, then add the amaranth and stir to coat with oil.

Pour in the vegetable stock and bring to a simmer, then reduce heat to low and cook for about 15 minutes, stirring occasionally, until the amaranth is tender and the liquid is mostly absorbed.

Stir in the butter or soy margarine, reserved chopped tomato pulp, cilantro or parsley, hot salsa, ground cinnamon, golden raisins, and toasted pine nuts. Season with salt and freshly ground black pepper to taste and mix well.

Preheat the oven to 350°F (175°C). Generously fill each hollowed tomato shell with the amaranth mixture, mounding it slightly, then place the reserved tomato tops back on each filled tomato.

Transfer the stuffed tomatoes to a baking dish, spacing them evenly. Bake for 20-25 minutes until the tomato shells are tender but still hold their shape and the filling is heated through.

Remove the stuffed tomatoes from the oven and let rest for 2 minutes before serving. Garnish each tomato with a dollop of plain yogurt and fresh cilantro sprigs.