Yesterday was our one year wedding anniversary! After we went to church, we wanted to go out to brunch to celebrate. Since it was an unusually warm day, it seemed like the whole county drove out by the beach, and we circled around for a ridiculously long time trying to find parking anywhere before we finally gave up and decided to give up and eat at home. One of the downsides of living in a beach city is trying to find parking anywhere on a warm day.
I had been planning to make these stuffed tomatoes sometime soon, and decided to take on another one of my cooking experiments to plan out this recipe. I think it is by far one of my favorite “cooking inventions” yet. The tomatoes I have growing right now are not big enough for what I planned to do, so we grabbed these from the farmer’s market. I can’t wait until my big huge heirloom tomatoes start growing and I can make this recipe with those!
I started with cooking 1 cup of cous cous in 2 cups of vegetable broth. I always use vegetable broth instead of water for a little extra flavor. Then I sliced up a few shallots (the last of my garden harvest from last year), and sauteed them in a little olive oil. I diced up two garlic cloves and added those in as well, and added a little salt.
Next I added in about a 1/4 of a package of ground turkey meat into the skillet, a little freshly ground pepper, along with some freshly chopped herbs: a few sprigs each of rosemary and oregano. Once the meat was almost fully cooked, I added in some chopped mixed leafy salad greens, and cooked until those were softened.
After the two stuffing components were finished cooking, I added the cous cous in with the meat mixture, and cooked on low for a few minutes to blend the flavors.
Then I sliced off the tops of the tomatoes, and scooped out some of the insides (saving for another meal later). I scooped in the filling mix, and placed them in the toaster oven on broil for about 15 minutes (no need to turn on the oven on a warm day!). To finish, I made a little arugula pesto with the little bit of arugula leaves I have starting to grow, some olive oil, shredded Parmesan cheese, and some toasted pine nuts and one clove of garlic. I put all of that in my mini food processor, and then surrounded the tomatoes with a circle of the pesto.
The pesto was perfect for dipping the tomato in. The flavors all blended together wonderfully and made a perfect light lunch! I am very pleased with how this came out!