Stuffed tomatoes

Name: Stuffed tomatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Carrots; 1 Garlic clove; 1 collar Spring onions; 1 TABLESPOON Oil; 1 TEASPOON Curry; 7-10 Tbsp Salt; 250 g Couscous; 12 Tomatoes (about 250 g each); 7-10 Tbsp possibly coarse sea salt; 450 ml Vegetable broth (instant); 20 g Butter or margarine; 20 g Flour; 300 ml low-fat milk; 2 Federation Basil; 7-10 Tbsp black pepper; 7-10 Tbsp Basil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Carrots
1 Garlic clove
1 collar Spring onions
1 TABLESPOON Oil
1 TEASPOON Curry
7-10 Tbsp Salt
250 g Couscous
12 Tomatoes (about 250 g each)
7-10 Tbsp possibly coarse sea salt
450 ml Vegetable broth (instant)
20 g Butter or margarine
20 g Flour
300 ml low-fat milk
2 Federation Basil
7-10 Tbsp black pepper
7-10 Tbsp Basil

Directions

1
Peel carrots and garlic, cut carrots into small cubes, chop garlic finely. Wash and clean spring onions and cut them diagonally into slices. Heat the oil in a large pan, fry the carrots for about 5 minutes while stirring.
2
Add spring onions and garlic and steam briefly. Add 250 ml water, curry and 1 teaspoon salt, bring to the boil. Remove pan from heat, stir in couscous and let it swell for 2 minutes. Cut a lid off the tomatoes.
3
Carefully remove the flesh with a teaspoon. Pour the couscous filling into the tomatoes and place in an ovenproof dish. If necessary, place the lid on the tomatoes and sprinkle with a little sea salt.
4
Add 250 ml of stock. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 10-15 minutes. In the meantime melt fat in a pot. Stir in the flour and sweat.
5
Add 200 ml stock and milk bit by bit while stirring and let simmer for 5 minutes. Wash the basil, dab dry and chop coarsely. Add to the sauce and puree with a hand blender. Season to taste with salt and pepper.
6
Serve the tomatoes with the sauce. Garnish with basil if desired.