Summary

Ingredients

• 8 beefsteak tomato (s)
• 1 cup couscous
• 1 ½ cup vegetable broth
• 2 cloves garlic
• 200 g feta cheese
• 1 onion (s)
• 1 teaspoon chili powder
• Herbal salt, pepper
• Basil, oregano, sage, rosemary
• 140 g tomato paste
• 100 g Parmesan or Grana (freshly rated)
• possibly ciabatta or baguette
• 1 pinch (s) sugar
• 1 dash soy sauce

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Instructions

1. Mix the couscous with the garlic (put through the garlic press), the chilli powder, herb salt, pepper and let it steep in the vegetable stock for about 15 minutes.
2. Then crumble 100 grams of the feta cheese and mix in between.
3. This is the filling for the tomatoes.
4. Cut off a lid from each of the beefsteak tomatoes, take out the flower and throw it away and use a teaspoon to pull out the pulp. DO NOT throw away the pulp, put it in a saucepan.
5. Pour the couscous mixture into the beefsteak tomatoes, place them in a baking dish, cover with the grated Grana and bake / cook at 200 degrees for about 20 minutes.
6. Meanwhile, simmer the pulp of the tomatoes, along with a finely diced onion, over medium heat.
7. After about 10 minutes add the tomato paste, herb salt, basil, oregano, sage, rosemary, pepper, a pinch of sugar and a dash of soy sauce.
8. Crumble the remaining 100 grams of the feta cheese.
9. Mix everything with a hand blender to a homogeneous sauce and simmer for another 10 minutes.
10. Take the filled tomatoes out of the oven, place two of each on a plate and carefully pour the sauce all around (not over it!).
11. If you like, you can serve it with a baguette or ciabatta, but you can also do without it.