Tomatoes are in season and I thought I would celebrate it with something special! Rather than follow my usual inclination to chop or puree the tomatoes this time I wanted something a little different, yet not too complicated, still suitable for everyday healthy cooking. Stuffed tomatoes! I chose bulgur wheat ( which is tasty, nutritious and does not need to be cooked!) for this recipe to keep preparation time to the minimum. This side dish works well both as a vegetarian or vegan option, so it’s up to you whether you cook it with or without the cheese. Serve hot or cold. Enjoy!
6 large tomatoes
1/4 cup bulgur wheat
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons dried tarragon
2 tablespoons olive oil
3 tablespoons white wine
Salt and pepper to taste
Grated (strong) cheese (optional)
Cover the bulgur wheat completely with boiling water (use 1 portion of bulgur to 2 portions of water) and leave to rehydrate for 15 minutes. Drain any excess water. Preheat the oven to 400 F/ 200 C/ gas mark 6.
Cut a thin slice off the tops of the tomatoes and scoop out the pulp, removing excess juice and seeds. Chop up the pulp and set aside.
In a large frying pan heat up the oil and fry the garlic and onions on a low heat for a couple of minutes stirring often. Add the wine and continue cooking for 2-3 more minutes. Add the pulp of the tomatoes, tarragon, season well, and cook for another 5 minutes on a high heat until most of the liquid is evaporated. Remove from the heat, combine with the bulgur and stir well. Adjust the seasoning if necessary. Spoon the mixture into the tomatoes and, if you are using cheese, place a small amount of cheese on top. Transfer the tomatoes into an oven dish and bake uncovered for 25 minutes.
I entered this recipe at this month’s Simple and in Season hosted by Katie over at www.feedingboys.co.uk