Stuffed Tomatoes
I rarely venture out of the sushi, sandwich, smoothie arena of Whole Foods but I was feeling brave the other night and went with some Moroccan style food which included turkey meatballs, steamed kale, and of course, stuffed tomatoes. The ladder was extra brave of me because I don’t usually like tomatoes but I was not disappointed in the least. The ones I had at WF were small but I decided to use large tomatoes and make it a one course meal. After looking up a few different recipes and not being too thrilled with them (I couldn’t find one on the whole foods website) I finally put together my own version. Which was delicious right after cooking and as leftovers. : )
You'll have to excuse the photo quality, my camera battery was dead and had to resort to the good ole' iPhone
Ingredients:
4-6 large/medium organic Tomatoes
2 cups cooked bulgar
1/2 teaspoon ginger ( ground or freshly grated)
2 pressed or minced cloves of garlic
1/2 teaspoon of cumin
1/2 teaspoon of chili powder
1/2 teaspoon of coriander seed powder
1/4 teaspoon of turmeric
1/4-1/2 teaspoon of fine grain sea salt
2 tablespoons of extra virgin olive oil
1/2 cup of feta
1/4 cup of goat cheese
2 teaspoons of basil
2-3 handfuls of raw baby spinach
Method:
Cut off the tops of your tomatoes and hollow out the insides with a spoon. Put aside the pulp and juice in a bowl to be used for stuffing later on.
To prepare your stuffing, put a tablespoon of olive oil in a pan heated on low and sautee your garlic for a minute. Next, add in all of your spices ( except the basil) along with the inside pulp of your tomatoes. Allow to simmer and thicken for 5-7 minuets. Once thickened stir in the 2 cups of cooked bulgar and allow the flavors to blend for a few minutes. Toss in your spinach and stir until just wilted. Put the stuffing into a bowl and allow it to cool down a bit while you get the tomatoes ready. Preheat the oven to 350 f and place the hallowed out tomatoes on a oiled cookie sheet. Grab a spoon and put a spoonful of your stuffing in each of the tomatoes then a spoonful of feta on top of that, continue this layering until full then top with a layer of goat cheese. Sprinkle with your dried basil. Drizzle a bit more olive oil over your tomatoes then place in the oven and allow to bake for 15-20 min. Tomatoes should be tender and easily cut into with a fork or spoon.
