Season for good quality tomatoes is almost over. It’s worth to make ketchup, passsata or dried one and save for winter. Despite I know it’s good to do it, this year I’m all over fresh tomatoes.
My favourite “set” is a quick one with salt, pepper, fresh basil and balsamic vinegar. A lot of tomatoes landed in simple salads alongside with carrots, olives and onion. Since my vacation in Portugal I’m fascinated with simple, few ingredients salads. Always with good quality olive oil and white vinegar, preferably Portuguese one. Traditionally I use a lot to make my beloved bruschettas. And of course spaghetti sauces, like this one from Mr. Wilkinson’s book with capers.
Finally time for stuffed tomatoes came. This year with couscous, kalamata olives, chickpeas and fresh parsley and mint. Served with tahini sauce.
Simple, easy to made. Truly homey and delicious.
with couscous, chickpea, olives
and tahini sauce
6 ripe tomatoes
¾ cup couscous
¾ cup vegetable broth or water
½ cup chickpeas (80g)*
½ cup kalamata olives (70g)
juice from ½ lemon
3 tbsp chopped parsley leaves
2 tbsp chopped mint
4 tbsp tahini
juice from ½ lemon
about ¼ cup water
1-2 cloves garlic
* cooked or canned- well rinsed
1. Cut off tops of tomatoes. Scoop out the pulp, be careful not to break the tomato. Coat with a tiny amount of olive oil. Sprinkle with a little bit of salt.
2. Boil the water or broth. Pour on couscous, add salt and cover with a lid. Set aside for 10 minutes. Fluff the couscous with a fork.
3. Drill the olives a cut the in small pieces. Chop herbs. Cook chickpeas or rinse well if you are using canned ones.
4. Mix couscous witha olves, chickpeas and herbs. Add lemon juice. Season with salt and pepper. Stuff the tomatoes and cover with “hats”‘ Bake in 180C for about 25 minutes until the tomatoes are soft and a sink is a little bit wrinkled.
5. Meantime, prepare the sauce. Mix tahini with lemon juice. Add water gradually. Add minced garlic.Season with salt and pepper.
1 stuffed tomato with sauce:
protein: 5,8 g; fat: 10 g; carbohydrates: 21 g, dietary fiber: 3,3g;
iron: 1,8 mg; calcium: 41 mg; zinc: 1,5 mg