Stuffed tomatoes are great because the potential filler combinations are endless. You can get away with making this quick and satisfying dish at least once a week and they can be different every time. My favorite part is that it’s also a remarkably inexpensive dinner.
Today, I’m going to show you the most basic version of my stuffed tomatoes using couscous. This is perfect for a night when you don’t feel like spending a whole lot of time in the kitchen or making a big mess.
So, let’s get started!
What you’ll need:
- 2 “on the vine” tomatoes
- Sweet onion (chopped)
- 1 bunch green onions (chopped)
- Garlic (chopped or minced)
- 1 box of plain couscous
- Fresh basil
- Olive oil
- Balsamic vinegar
- Parmesan cheese
- Chicken base
- 1.5 cups water
First, make two tinfoil pockets for your tomatoes.
Put them side-by-side in a small baking dish.
Preheat the oven.
Next, heat up some olive oil in a sauté pan on medium.
Add your chopped sweet onions, garlic, and green onions.
Stir and let them simmer for a bit.
In a small bowl, combine the chicken base, pepper, parsley, and water.
Now cut off the tops of the tomatoes and gut them.
Note: Make sure not to pierce through the bottom or sides.
Scoop the filling into the water mixture.
Remove any pieces of tomato core.
This is going to be the base for the couscous to cook in.
Combine it with one tablespoon of olive oil in a small pot and bring to a boil.
Drizzle a little olive oil in the bottom of the tinfoil pockets and put one tomato in each.
When the water reaches a boil, mix in the box of couscous, cover, and remove from the heat.
Note: The couscous will only need about 5 minutes to cook.
While you’re waiting, add your chopped basil to the onions and garlic.
After the couscous is done, fluff with a fork and add about half of it to the sauté pan.
Note: You won’t need the whole box of couscous for this dinner. I like to make all of it at once so I don’t have to mess with the measurements. Plus, it will keep in the fridge for a couple of days to be used as a side for another dinner.
Next, add parmesan cheese to the mixture.
Then add enough balsamic vinegar to coat all of the couscous without making a puddle.
Mix thoroughly and you now have your filling.
Note: The parmesan and chicken base are already pretty salty so I usually don’t use any additional salt. If you feel the need to add more salt, just be careful not to overdo it.
Stuff the tomatoes, gently cover, and put them in the oven for 30 minutes.
The remaining filling can stay in the sauté pan on low heat to keep warm.
Once the tomatoes are finished, take them out of the oven and plate on a bed of the remaining couscous.
Add a little more parmesan and parsley over the top and serve.
Like I said before, this is the simplest version of stuffed tomatoes I make when I need to throw something together. If you have any ideas of filler combinations for this dish, go ahead and leave a comment below. I would love to hear what you come up with.
I will make sure to post more awesome stuffed tomato creations in the future!
Until next time, take care.