* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the tomatoes. Place them in a deep baking pan. Take them one by one, cut the tops off and then scoop out all the flesh using a spoon and finely chop them. Add some salt in the tomatoes, sprinkle with some sugar and set aside.
- Step 2: Prepare the stuffing. Heat half of the quantity of olive oil, add the onion, the carrots, the zucchinis and sauté for 5 minutes, until they soften. Add the frumenty, the salt, the pepper, the mint, the oregano, the pistachios and sauté for another 2-3 minutes. Remove from the heat and add the lemon zest and the chopped tomato flesh and mix well.
- Step 3: Stuff over half of each tomato and add the chopped tops. Drizzle the tomatoes with the rest of the olive oil and cook in preheated oven at 200C for approximately 30 minutes, until the tomatoes are soft and the frumenty is cooked. Wait for a few minutes until the tomatoes cool off and serve.
Ingredient List
- 8 tomatoes
- 200g frumenty
- 1 large onion (finely chopped)
- 2 carrots (finely chopped)
- 2 zucchinis (finely chopped)
- 2tbsp fresh oregano in olive oil
- 1tbsp mint
- 80g Aegina pistachios unsalted(coarse)
- salt
- ground black pepper
- the zest of one lemon
- 100ml extra virgin olive oil
- 20g sugar