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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
- Cut the tops off the tomatoes, making a pot and a lid.
- Remove the pulp from the inside of the tomatoes, and use a sieve to drain the pulp, reserving the pulp and the liquid.
- 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.
- Chop the tomato pulp and mix with the garlic, onion, courgette and basil.
- When the bulgar wheat has soaked, drain any excess water and add the wheat to the courgette mixture. Mix well.
- Season the mixture as necessary, and then divide equally between the tomato pots. place the tomato lids back onto the stuffed tomatoes.
- 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).
- Cook for 10 - 15 minutes in an oven at 180 degrees C, or until the tomatoes and stuffing are hot. Serve immediately.