Baked tomatoes
Whether you have a glut of homegrown, or you've just picked up extra when shopping, this is a great use for ripe tomatoes
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
Vegetarian
- Heat the oven to 200C/fan 180C/ gas 6. Cut the tops off the tomatoes and scoop out the seeds leaving as much juice and flesh as possible. Divide the couscous between the tomatoes, then the feta and season well. Put the lids back on and bake for 25 minutes or until the tomatoes are starting to char around the edges but haven't collapsed completely.
- Meanwhile whizz the basil leaves with the olive oil and some seasoning. Drizzle the tomatoes with the basil oil as soon as they come out of the oven. Serve with bread for mopping up the juices.
Per serving
476 kcalories, protein 9.3g, carbohydrate 10.2g, fat 44.5 g, saturated fat 11.2g, fibre 1.0g, salt 1.36 g
Recipe from olive magazine, September 2009.
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http://www.bbcgoodfood.com/recipes/12169/
http://www.bbcgoodfood.com/recipes/12169/
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Ingredients
- 1 beefsteak tomato , or 2 large, 3 medium or 6 small tomatoes per person (mix varieties and sizes if that is what you have)
- 4-6 tbsp couscous (you'll need more for bigger tomatoes)
- 1 block feta cheese , crumbled
- a large handful basil leaves
- 150.0ml olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
Vegetarian
Ingredients
- 1 beefsteak tomato , or 2 large, 3 medium or 6 small tomatoes per person (mix varieties and sizes if that is what you have)
- 4-6 tbsp couscous (you'll need more for bigger tomatoes)
- 1 block feta cheese , crumbled
- a large handful basil leaves
- 150.0ml olive oil
Per serving
476 kcalories, protein 9.3g, carbohydrate 10.2g, fat 44.5 g, saturated fat 11.2g, fibre 1.0g, salt 1.36 g
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