I made these today whilst waiting for my computer to update and they worked out really well. Inspiration from ‘Kaukasis: The Cookbook’ by Olia Hercules (the best name I have ever heard), especially for the use of pistachios in the stuffing. I already hate myself a bit because I am about to ask that you use a spice grinder. What can I say? The Gullible Kitchen can only take so much of my bullsh*t and he wasn’t buying the hand-blender/rolling pin combo, so I sauntered to Argos and purchased a £12 spice blender. It’s actually pretty awesome and makes me feel like a pro (case in point). Right, here’s the recipe…my first and hopefully not last.
Ingredients (for four medium stuffed tomatoes):
Half a large red onion
A large handful of roasted pistachio kernels
A large garlic clove (crushed)
Olive oil or liberal use (always)
A sprinkling of fenugreek seeds
A tbsp of ground coriander
Salt and pepper
- Chop up the onion finely and fry in olive oil until it is lovely and brown and smells delicious. Cover with a lid so that the oil does not all cook off.
- Whilst the onion is frying use your…SPICE GRINDER (!!) to grind the pistachios roughly – no need to be super smooth. Place in a bowl.
- Add the garlic, onions, spices and a bit of salt and pepper to taste to the pistachios and mix it up. If the stuffing feels too dry, add a bit more olive oil, though remember we will get a lot of moisture from the tomatoes.
- Chop the top off the tomatoes and cut a deep crisscross, going down into the flesh. Use your thumbs and fingers to push about for some space and then stuff in the stuffing as tightly as you can. This is a hugely satisfying part of the recipe!
- Place the tomatoes upright in a baking tray, drizzle with a little bit of olive oil and place in an oven preheated to about 200 degrees. Take out of oven when the flesh of the tomatoes are soft yet still holding their shape. Eat cooled or still hot. I had mine on a bed of salad leaves. Delicious. Especially with some feta cheese sprinkled on top.