I have had a huge hankering for tomatoes lately. Huge. They’ve slowly been inching their way into our markets – every weekend I dash down the street (okay okay, I stroll; I couldn’t dash if I tried these days) to see if there’s a burgeoning table of wayward-shaped heirlooms in need of a handful of my cash-money. Instead, I see a corner of lonely tomatoes, the same corner that once housed a crate of greens, or maybe some stray box of strawberries.
Damnit, I want that big table of tomatoes already. I have a list of things I want to do with them, and I am growing impatient. Can you tell?
I want to make another panzanella salad, because I haven’t made one since I made this one two years ago! But this time, I want to load it with ‘maters. And sourdough bread, of course.
I want to can plenty of tomato sauce, and make barbeque sauce, and plenty of sriracha ketchup. I want to make buttermilk dressing and slather it all over sliced heirloom tomatoes. And myself. That’s not weird, is it?
I want to make my own harissa. Now let me be clear – the store-bought harissa is totally legit, but I’m sort of a fan of making condiments. Sort of.
I also wouldn’t mind some gazpacho right about now. That sounds like something I could definitely get behind. Or in front of. Or in my mouth. Whatevs.
I wanted to wait to stuff some ‘maters, like my old bosslady did a few months ago, but I really just couldn’t wait any longer. Plus, I’ve been cooking through Heidi Swanson’s new book like it’s goin’ outta style, and I decided that the Whole Foods tomatoes would just have to do because the earmark on the page was near ’bout worn off.
I also couldn’t help myself from throwing a slice of cheese on top, because when has mozzarella cheese and a tomato ever been a bad thing?
Sometimes waiting is so overrated, isn’t it?
Couscous Stuffed Tomatoes
Adapted from Super Natural Every Day, serves 4
time commitment: 1 hour, 15 minutes (15 minutes active time)
this is a relatively versatile recipe. except! don’t use millet in your tomatoes, as i accidentally did the first time i tried this recipe. you could use a grain of similar texture, more than likely. quinoa maybe? a pesto filling would work well in place of harissa and any other spices/seasonings to put a different twist on it sound fabulous too. if you want a meat-filled tomato, check out this ‘winning recipe‘.
4 large, ripe, red tomatoes
1/3 c plain yogurt
2 T store-bought harissa (tomato-based)
1/4 c fresh basil, chopped into thin strips (chiffonade)
1 shallot, minced
salt and pepper
1/2 c couscous, uncooked
4 oz mozzarella cheese, cut into 4 slices
olive oil, for drizzling
Preheat oven to 350 F.
Cut the top 10% off of each tomato. Working over a large bowl (and using a grapefruit spoon if you have one, but if not a regular spoon works too), scoop the flesh out of each tomato, being careful not to puncture the sides. Let the pulp and juice fall into the bowl. Chop up any large pieces. Arrange shells of tomatoes in a small, glass baking dish.
In the same bowl, combine 1/2 c of the tomato pulp/juice (discard the rest, which shouldn’t be too much) with yogurt, harissa, basil (leave a little to garnish), shallots, and salt/pepper to taste. Add couscous and stir to combine. Stuff filling into each tomato shell, filling as much as possible.
Bake, uncovered, for 50 minutes. Add mozzarella strips to the top of each tomato and bake another 5-7 minutes, until melted and gooey. Remove from oven, drizzle with a little olive oil and pepper, and garnish with remaining basil.