Veggie feast V – Tomato

Tomato  main (serves 2)

Tomato main

Tomato main

  • 4 large tomatoes, 1kg in total (‘walls’ and skin only)
  • 80g green pepper
  • 3 cloves of garlic
  • 160g onion
  • 100g spinach leaves
  • 80g couscous
  • 30g spring onions
  • olive oil
  • 10g pine nuts
  • basil (lots)
  • Moroccan spice mix
  • 1 tbsp lime pickle
  • 1tsp olive oil
  • Salt & chilli

Cut the tops of the tomatoes carefully, like a cap, and remove the inside completely, leaving only the walls outside. We’ll stuff these 4 tomatoes with a couscous filling, and keep the inside (including seeds and water) for the tomato side dish. Chop the green pepper, spring onions, onion and garlic in very small pieces, and golden in a frying pan or small pot using very little olive oil. After about 10min, when soft, add the spinach leaves and all the spices preferred – as listed in the ingredients, I think it goes well with a full tbsp of lime pickle, Moroccan spice mix, salt and plenty of chilli.

In the meantime, prepare the couscous separately in boiling water as prescribed in the pack – I used a pre-prepared couscous mix with added spices, including salt and chilli as well. Add the couscous mix into the pan you were preparing with the sauce, mixing well. After a couple of minutes, add all the basil leaves and leave for a further minute. Remove from the heat.

Prepare an oven tray with some olive oil, using a brush. We’ll then need to divide the pan filling into the 4 large tomatoes, adding a few pine nuts at the top inside each. Cover with each tomato top and put in the oven at 200C, for about 40min.

Tomato side (serves 2)

Tomato side

Tomato side

  • 4 large tomatoes, 1kg in total (insides only)
  • 3 cloves of garlic
  • 80g red pepper
  • 500g aubergine
  • 250g tomato passata
  • 1/2 cup white wine
  • 20g chorizo
  • 1tsp olive oil
  • smoked paprika
  • Dried marjoram
  • cayenne pepper
  • salt & chilli
  • A little cheese for the top


Chop all ingredients in small pieces (1cm wide or less). Start by heating a little olive oil, add the red pepper, garlic and chorizo. Leave to mix and golden in low heat for about 5min or so. Add the tomato and white wine when the pot starts to get dry, and leave for another 5-10min. Finally, add the aubergine, tomato passata and all the spices and let the aubergine cook in this sauce. It should take about 30min, but keep mixing once in a while and don’t let it get stuck to the bottom of the pan. We should finish with a wet, soft, sort of aubergine dip / side dish (see pictures). Serve into a small oven dish, add a little cheese at the top if you wish, and let it melt in the oven for 5 or 10min. Hail Yo Goh Veggie.

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