Mediterranean Stuffed Tomatoes
Mediterranean Stuffed Tomatoes
This Mediterranean-influenced vegetarian recipe is perfect for a light lunch or appetizer.This recipe is courtesy of Dish It Girl.
Prep Time
20
minutes
Cook Time
40
minutes
Servings
2
Total time: 1 hour
Ingredients
- 4 tomatoes
- 1/2 cup couscous, dry [usda:20028]
- 1 tablespoon red onion, chopped
- 1/2 cup kalamata olives, pitted and chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil (plus more for drizzling)
- 2 tablespoon red wine vinegar
- 2 tablespoon italian-style breadcrumbs
- 2 tablespoon fresh basil, roughly chopped
Directions
- Preheat the oven to 350 degrees F.
- Prepare the tomatoes by cutting off the tops.
- Then core, score and scoop out the flesh of each.
- Be careful not to cut the bottom of the tomato.
- Place flesh into a medium-sized bowl (not aluminum).
- Place tomatoes upside down on a plate to drain.
- Take the tomato flesh and coarsely puree it using a potato masher or blender.
- Strain out the seeds through a fine mesh sieve.
- Heat the olive oil in a large pan over medium heat.
- Add the garlic and saute for 1 minute, then add in the red onion and sauté for another 3 minutes.
- Add the couscous and tomato puree to the pan.
- Bring mixture to a simmer, season with salt and pepper, cover and cook on medium-low heat for 6-8 minutes.
- Once the couscous is cooked and most of the water absorbed, pour the couscous into a bowl and let it cool.
- Stir in the red wine vinegar, olives, 1 tablespoon bread crumbs and feta and season to taste.
- Fold in half of the basil.
- Arrange the tomatoes right side up in a baking dish and fill each one with about 1/3 cup of the couscous mixture.
- Top with 1 tablespoon breadcrumbs and drizzle lightly with olive oil.
- Place in the oven, uncovered, for 30 minutes.
- Garnish with the rest of the basil.