Roasted Stuffed Tomatoes with Thyme from the Garden

Our tomato plants just won't give up.  I'm ready for pumpkins, squash and Halloween, but no, we are still eating tomatoes.  I'm grateful, I really am, I like tomatoes as much as the next person - possibly more, but honestly, enough is enough.  These plants have been bountiful for nearly four months, there is no more room in the freezer for soup, sauce or any other tomato creation.  It's time to move on....  but before we do, let me just tell you about the best possible roasted tomato dish ever.....  This recipe is adapted from Heidi Swanson's "Super Natural Everyday Cookbook" - it's a gem.  Roasted tomatoes are a staple in my kitchen, but Heidi makes them a little more interesting and a little more of a meal by stuffing them with whole wheat couscous and yogurt.  I was worried about the yogurt - but it's delicious. 

I'm not promising you that your children will leap up and down with delight when you produce these - but they will bring a smile to your lips.

Stuffed Tomatoes, adapted from Heidi Swanson's "Super Natural  Everyday" cookbook.

8 good sized tomatoes, cut in half width ways

1/2 cup plain Greek yogurt

1 teaspoon of cumin

salt and pepper

Zest of a lemon

olive oil

A large handful of thyme leaves, finely chopped

2 shallots

4 oz of a whole grain (Heidi called for couscous, I didn't have any so I used bulgur wheat, quinoa would also be a great option)

Heat the oven to 350F

Prepare a baking dish by buttering or oiling an ovenproof dish which will hold all the tomato halves snugly.

Pour a tablespoon of olive oil into a saute pan and gently saute the shallots for about 2-3 minutes, then add the garlic clove and cook for about a further 2-3 minutes, until the shallots are soft and just turning golden.  Don't let the garlic burn. 

Remove from the heat and allow to cool.

Scoop out most of the inside of the tomatoes, chop finely and put in a bowl.

To make the filling, combine the yogurt, lemon zest, salt, pepper, cumin, chopped thyme and add HALF the tomato flesh.  Add which ever whole grain you are using and the cooled shallots, garlic and thyme.

Pile the stuffing into the tomato shells. 

Bake for 50 minutes.  The tomatoes will wrinkle a little.

Garnish with more herbs and squeeze a little lemon juice over before serving.

I promise you these are incredible with a nice piece of fish.

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