Monday, February 06, 2012

Baked, Stuffed Tomatoes

We have had stuffed tomatoes before - but we've always used some sort of meat to do the stuffing.  This time, I wanted to skip the meat, as this was going to be a side dish for another recipes - steamed fish packets.  I've adapted this recipe based on the ideas I got from reading other recipes, and it turned out wonderful!

Baked, Stuffed Tomatoes

Preheat oven to 400f.

8 tomatoes. I used on-the-vine tomatoes, because they're bigger and cheaper at this time of year.
1 cup couscous
1/4 c. (or more) feta cheese
1/2 onion, chopped
3-4 garlic cloves, sliced
1 T. olive oil
1 T. unsalted butter
1 c. water or broth

  1. Cut the core from the tomato, and then using a spoon, remove the juice and pulp from them. I wasn't REALLY precise, but the more you leave it, the soggier your couscous will get.
  2. Melt butter in a skillet, add olive oil.
  3. Add onions and garlic- saute' until they're soft.
  4. Add dry couscous. The couscous will absorb the butter/oil mixture. Toast the couscous for 2-3 minutes.
  5. Add water, a little at a time, and allow the couscous to cook - probably 5 minutes or so - just until the water is fully absorbed.  I typically use chicken broth to cook couscous, but I used plain water this time.  When it was finished, I sprinkled it with garlic salt. Remove from heat.
  6. When you're ready to stuff the tomatoes, toss the feta with the couscous.  You don't want the cheese to melt in the pan, so let the pan sit for a couple of minutes to cool.  Add the feta and gently toss with the couscous.
  7. Using a spoon or ice cream scoop as I did, stuff the tomatoes. 
  8. Place tomatoes in a baking dish - I lined mine with fresh spinach, but they wound up drying out. lol
  9. Bake for 20 minutes.  Enjoy!
PS - I apologize for the poor quality of the photos - my camera phone just isn't up to the task!