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America’s Healthy
Cooking Teacher

Stuffed Tomatoes

When they are in season, I want fresh tomatoes in . . . everything! This recipe is easy enough for a weekday dinner and lovely enough for a fancy Saturday night meal al fresco in the garden. I love that the tomatoes are a rich source of antioxidants; the whole- wheat couscous provides fiber; and the herbs give us essential vitamins and minerals.

Makes 4 servings

Ingredient List: 

4 large, ripe tomatoes
1 cup spring or filtered water
½ cup oil-packed sun-dried tomatoes, minced
Sea salt
1 cup whole- wheat couscous
⅓ cup shredded vegan mozzarella
3–4 sprigs fresh basil, leaves removed, coarsely chopped
2 tablespoons coarsely chopped fresh mint
Cracked black pepper
Extra virgin olive oil

Step By Step Instructions: 

Preheat oven to 375°Fo.

Cut the top third off each tomato and hollow out the inside, reserving tops and pulp. Invert tomatoes on a towel to drain them.

Bring water, sun-dried tomatoes, and a generous pinch of salt to a boil. Remove from heat and, stir in couscous. Cover and set aside until all the liquid is absorbed, about 5 minutes. When the couscous is ready, stir in vegan cheese, basil, mint, and salt and pepper to taste. Gently fold in reserved pulp. Very gently spoon couscous mixture into each tomato and place in a shallow baking dish. Place the tops back on each tomato. Bake until heated through, about 25 minutes.