Baked Couscous Stuffed Tomatoes
The stuffed tomatoes are a unique vegetarian summer dish. The vine tomatoes are filled with a tasty couscous stuffing and baked. The recipe is by our Anna Attanasio, food blogger at Giallo Zafferano!
Ingredients:
- 6 vine tomatoes
- 80 g of Martino tomato couscous
- 80 g of mozzarella (or scamorza)
- 20 g of grated cheese (Parmesan or Grana Padano)
- fine salt to taste
- 1 pinch of oregano
- 3 tablespoons of extra virgin olive oil
- 6 basil leaves
Preparation:
Pour the tomato couscous into a bowl, add a pinch of salt, then add the hot water and a drizzle of oil, stir, cover, and let it rehydrate for 10 minutes.
After the resting time, fluff it with a fork. Wash the tomatoes, cut off the top cap. Score the inside of the tomatoes with the tip of a knife, being careful not to break them, then with a teaspoon add a pinch of salt inside each tomato.
Using a fine mesh strainer, filter the tomato pulp to extract only the juice. Cut the mozzarella into small cubes. Pour the fluffed couscous into a large bowl, add the tomato juice, a pinch of salt, a pinch of black pepper, and a pinch of oregano, also add the chopped basil, mozzarella cubes, and grated cheese, mix well then add a drizzle of oil and continue mixing.
Fill the previously emptied tomatoes with the couscous and reposition the top cap. Arrange the tomatoes in an oiled baking dish, also drizzle a little oil on top. Bake in a preheated static oven at 200°C for about 30-35 minutes.
WATCH THE FULL RECIPE VIDEO
