These juicy and naturally-sweet tomatoes are perfect for warm weather! They are hearty and fresh and gluten-free, as always. You're going to love them.
Meanwhile, cook the quinoa with water or vegetable broth according to the package directions. Fluff with a fork and set aside to cool.
Rub the tomatoes with oil using your hands and stuff them with the quinoa and diced tomatoes. Then, place the tomatoes on the prepared baking sheet. Sprinkle with additional sea salt and pepper and bake for 35 minutes or until golden brown. Remove from the oven and set aside to cool for 5 minutes.
Drizzle the Dairy-Free Creamy Cashew Sauce on top and garnish with the red onions and fresh basil. Serve warm. Store leftovers in a sealed container in the fridge for up to 2 days.
Puree all sauce ingredients in a food processor until creamy. Add water or vegetable broth as needed for a thinner consistency. Season to taste with sea salt and pepper. Store leftovers in a sealed container in the fridge for up to 5 days.