- 200 gr medium/large vinetomatoes
- 80 ml olive oil
- sea salt
- 2 large shallots cut in rings
- 1 tsp pull biber (Turkish chili flakes)
- 80 ml vegetable broth
- 15 saffron threads
- 6 large good quality tomatoes
- 120 gr coarse bulgur
- coconut oil
- 2 small shallots chopped
- 2 garlic cloves copped
- 2 tbsp berberis (or dried cranberries)
- 1/2 tsp cinnamon
- 1/2 tsp piment
- 2 tbsp pistachios
- 1/2 fresh grounded black pepper
- 1/2 tsp sea salt
Start by preparing the stuffing.
Soak the bulgur in boiling water for 20 minutes and drain well after that. Press out as much of the moist as you can. Set aside.
Heat some coconut oil in a frying pan, add the shallot , garlic, berberis and the spices and fry until the shallot softens. Add the bulgur and pistachios and bring to flavor with salt and pepper. Mix well and set aside until you prepare the tomatoes. (keeps 12 hours in fridge in closed container).
Preheat the oven at 180℃.
Place the vine tomatoes on a baking tray, sprinkle with half of the olive oil and sea salt. Roast them for 10 minutes until the skin bursts. Peel the skin of and place them back on the tray together with the shallot rings, pull biber, vegetable broth and saffron.
Open the large tomatoes from the stem and spoon uit as much of the flesh as you can (with a spoon or a small fork). With good quality tomatoes you can chop the flesh and mix it in with the stuffing, if the tomatoes are a bit watery it is best to throw it away. Stuff the tomatoes with the bulgurmixture. Place them on top of the shallots and baked tomatoes in the baking tray. Sprinkle with the left olive oil. Cover with aluminum foil and place in the oven for 30 minutes.
- serves: 2
- preparation time: 90 minutes