Stuffed Heirloom Tomatoes with Cous Cous, Corn, Almonds, Basil, and Cilantro Puree
I’m always not quite ready to give up eating delicious, fresh, local heirloom tomatoes at the end of the season. As I do my farmer’s market shopping for my personal chef clients in Cincinnati and Northern Kentucky, I’m still seeing very pretty tomatoes in October.
This will not last for long. So, if you want to make one last delicious and healthy tomato recipe, make this one. I used some of the best tomatoes that I tasted all season from my friend Vicky Tewes at Thistle Hair Farm in Union, Ky. While at her annual tomato festival, I sampled probably close to 30 different kinds of heirlooms, and created this dish to showcase the bounty of the harvest, for all to sample. It was literally farm to table.
The dish can be served cold, or warmed in the oven, if you detect a chill in the October air.
Stuffed Heirloom Tomatoes with Cous Cous, Corn, Almonds, Basil, and Cilantro Puree
8 small, round, heirloom tomatoes
1 cup cooked cous cous
1 T sliced almonds, toasted
2 T cooked sweet corn kernels
1 T basil, chiffonade
1 t. olive oil
1 t. chopped chives
1 t. chopped mint
1 shallot, minced
1 t. small diced cucumber
1 t. sherry vinegar
salt and pepper to taste
Cut an x in the bottom of the tomatoes and blanch in boiling water for 10 seconds. Remove to ice bath, and
when cool, peel carefully. Cut a 3/4-inch slice off the top of the tomato and core out the seeds and inner flesh.
Combine cous cous and all remaining ingredients. Carefully stuff tomatoes with cous cous. They can be
warmed slightly in the oven to serve, or serve room temperature. Serve in bowls with cilantro puree on the
bottom of the bowl.
Cilantro Puree
1 bunch cilantro blanched and shocked in ice water
2 T rice wine vinegar
2 T olive oil
1/2 cup cold water
salt and pepper to taste
Puree all ingredients and strain. Spoon into the bottom of bowls and place the tomatoes on top.
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