This simple, fragrant vegetarian stuffed tomatoes recipe contains only a handful of ingredients and can be served as a main or side dish. Preparation takes minutes and most of the work is done in the oven!
Cover the bulgur wheat completely with boiling water (use 1 portion of bulgur to 2 portions of water) and leave, covered with lid or plate, to rehydrate for 12 minutes. Drain any excess water. Preheat the oven to 400 F/ 200 C/ gas mark 6.
Cut off the tops of each tomato 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 over 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 over a high heat until most of the liquid has evaporated.
Remove from the heat, combine with the bulgur and cheese (reserving some to sprinkle on top) and stir well. Adjust the seasoning if necessary. Spoon the mixture into the tomatoes and top with the remaining cheese. Transfer the tomatoes into an oven dish and bake uncovered for 25 minutes.