Stuffed Tomatoes

Really nice! This recipe lends itself to lots of types of tomatoes, I used several from my garden, including earliana, black krim, and a yellow heirloom.

The top of each tomato was cut off, and then you are instructed to scoop out the tomato guts, while not piercing the skin. I found a serrated grapefruit spoon to be the perfect tool. A portion of the tomato guts are used, and yogurt, harissa, basil, shallots, and cous cous are mixed together, and spooned into the tomatoes. This mixture is pretty soft.

After baking (50 minutes), the cous cous is all puffed up, and cooked nicely.

I used only half the harissa that was called for, and found this to be very flavorful. The boys thought some sausage would have been a good addition, but all agreed that it was a very tasty dish.