Tomatoes Stuffed with Cracked Wheat, Peas and Chutney

Name: Tomatoes Stuffed with Cracked Wheat, Peas and Chutney
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 rounded tablespoons tomato chutney; Black pepper; Generous handful of roughly chopped small mint leaves; Salt; 4 very large tomatoes; 3 tablespoons olive oil, plus a little extra for brushing; 150g (5oz) cracked wheat (bulgar); 175g (6oz) frozen petits pois; 1 small sprig of fresh rosemary, chopped very finely; 3 large garlic cloves, chopped very finely

Preparation info

Serves
4

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

These juicy stuffed tomatoes, packed with flavour, are delicious eaten either hot or cold as a first course or for a light meal, accompanied by crusty bread and a green salad, or they would also make good summer picnic fare. They are very simple and quick to prepare.

Ingredients

4 very large tomatoes
150g (5oz) cracked wheat (bulgar)

Europe
United Kingdom
Main course
Summer
Spicy

Method

Slice just the tops off the tomatoes and leave them to one side. Using a small spoon scoop out all the seeds and most of the flesh and chop the flesh into small pieces. Lightly salt the insides of the tomato shells and lay them upside down in a colander to drain away the excess liquid. Put the cracked wheat into a bowl and cover with water. Put the frozen petits pois in a strainer and rinse wit