Beefsteak tomatoes are firm yet juicy, making them perfect for stuffing and oven bakes.

Serves 2

Vegan, dairy-free

2 medium sized beefsteak tomatoes

50g pearl couscous

1 red pepper

1 clove garlic

1 shallot

½ tsp cayenne pepper or chili flakes

Slice the top of 2 of the tomatoes and scoop out the seeds and flesh using a spoon and set aside. Chop the pepper, garlic and shallot. Mix with the herbs and the flesh of the tomatoes you scooped out earlier. 

Cook the pearl couscous, and mix well with the vegetables. Spoon into the hollowed beefsteak tomatoes. Bake in the oven for 20mins at 200C. 


Tip: you can easily make this dish a day in advance. Simply cover the stuffed tomatoes with aluminium foil and keep in the fridge until you’re ready to bake.

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©2020 by Tomeco