So, Miss 5, she doesn’t eat tomatoes. The face crinkles, the nose turns up, the fists clench…then the words spill forth…they are gross, horrible, revolting, as bad as goblin poo, terribly, terribly unpleasant. She pulls out all the stops to make sure I know what she means about tomatoes, doesn’t she?
Yet, she eats pasta sauce, lasagne, pizza, so many items with tomato in them without being aware and she ate two of these and didn’t realise that they were tomatoes…so I’m calling that a win. Master 3 on the other hand was in the full throes of a tummy bug, so I didn’t even attempt to try these out on him.
Now, I have to admit, the reason this filling came about was I didn’t have any mint or parsley to make a traditional tabouli filling. If you prefer, you could make the tabouli recipe that I’ve linked too to fill the tomatoes.
But these were delicious with their non traditional filling and we loved them, so give them a go! This made more “tabouli” than was needed for the tomatoes I had but it was also yummy as a salad, so set aside the remainder for lunch salads or for dinner!
You may also check out these other “stuffed” recipes I created:
- a punnet of little tomatoes, I got the little pear shaped ones (perino)
- 2/3 cup burghul
- juice of 1/2 lemon
- 8 basil leaves
- 1/2 cucumber, finely chopped
- 2/3 cup water
- Chop the tops off the tomatoes and hollow out
- Mix the burghul, water and lemon juice with the tomato from the hollowed out tomatoes and the cucumber and basil.
- Leave to sit for 15 minutes.
- Fill the hollowed tomatoes with the mixture.
- This made more burghul mixture than we needed for the tomatoes, but it's yummy as a salad.