Greek Stuffed Tomato

4 servings

This is a very refreshing summer side dish. Since it is served at room temperature, baking can be done well in advance during the cooler morning hours.

• 4 medium tomatoes
• 1/2 cup bulgur or cracked wheat
• 1/2 cup hot water
• 1 scallion, chopped
• 1 Tablespoon fresh chopped mint,
     or 1 teaspoon dried
• 1/2 teaspoon salt
• 1/2 cup cooked garbanzo beans, drained
• 1 Tablespoon olive oil

Preheat oven to 350°.

Slice top from tomatoes, scoop out pulp and juice and reserve. Invert tomato shells to drain.

Pour hot water over bulgur in a bowl and let stand for about 10 minutes to absorb liquid. Add scallion, seasonings, and chick-peas to bulgur and stuff into tomato shells. Place in a baking dish.

Puree reserved tomato pulp and juice in a blender, or food processor and pour over tomatoes and bottom of baking dish. Drizzle oil over each tomato.

Bake for 35 minutes. Remove from oven, spoon any liquid in pan over tomatoes, and cool to room temperature

Bon appetit!