I love tomatoes, and I don't know a cook that doesn't, the flavour adds a pleasant acidity and sweetness to any recipe. This recipe combines every cooks two favourite ingredients, garlic and tomato with the delicious freshness of basil, amking a filling and yet light supper dish. If possible use organic ingredients, the flavours are usually more intense. This recipe serves 2 as a main course, or can be used as a starter, in which case the quantities shown here serve 4.

Ingredients

• 4 Beefsteak Tomatoes
• 50g Bulgar wheat
• 1 small Onion, finely chopped
• 3 Cloves of garlic, finely chopped
• 1 Courgette, finely chopped
• 4 tbsp Fresh basil, chopped
• Salt and ground black pepper

Method

1. Cut the tops off the tomatoes, making a pot and a lid.
2. Remove the pulp from the inside of the tomatoes, and use a sieve to drain the pulp, reserving the pulp and the liquid.
3. Place the bulgar wheat into a pyrex dish and add the tomato juice. Add enough boiling water to cover the wheat and leave to soak for 10 - 15 minutes.
4. Chop the tomato pulp and mix with the garlic, onion, courgette and basil.
5. When the bulgar wheat has soaked, drain any excess water and add the wheat to the courgette mixture. Mix well.
6. Season the mixture as necessary, and then divide equally between the tomato pots. place the tomato lids back onto the stuffed tomatoes.
7. Place the tomatoes onto a baking tray and score the tomato shells with a sharp knife (make 4 equally spaced shallow vertical cuts in the skin, from about 2cm from the base to the top).
8. Cook for 10 - 15 minutes in an oven at 180 degrees C, or until the tomatoes and stuffing are hot. Serve immediately.