Stuffed Tomatoes

Classic French stuffed tomatoes with vegetable couscous and topped with Gruyère cheese.

Ingredients

• 1 medium tomato per person
• 80g grated Gruyère cheese
• 1/2 bunch basil
• Salt
• Pepper
• 1 pinch sugar
• 4-5 tbsp olive oil
• 1 pinch bicarbonate
• 1-2 ladles vegetable broth
• Vegetable couscous (see separate recipe)

Instructions

1. Wash the tomatoes, cut off the top and place the tops on a plate.

2. Carefully hollow out the flesh with a teaspoon or Parisienne scoop and put the flesh in a bowl.

3. Sprinkle the hollowed tomatoes with some salt and place upside down on a rack so the liquid can drain out.

4. Fill the tomatoes with vegetable couscous, place in a baking dish and add a ladle of broth.

5. Bake the tomatoes in a 180°C oven for 30 minutes.

6. Take the tomatoes out of the oven, sprinkle with grated cheese and place the tomato tops in the baking dish.

7. Put the baking dish back in the oven and bake the tomatoes for about 10-15 minutes.

Notes

• The tomatoes should be firm but ripe
• The scooped-out flesh can be used for the sauce
• The filling should not be too moist
• Garnish with fresh basil