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Couscous Stuffed Campari Tomatoes
Most often grown hydroponically (without soil) the Campari Tomato is unusual for being naturally “bumble bee” pollinated, lady bug protected, (which eliminates the need for any pesticides) and allowed to ripen on the vine to intensify their aroma, color and deliciously sweet and juicy flavor. The Campari tomato is small to medium in size, red, round and firm. It is harvested with the vine still attached which also gives it a longer shelf-life. Their perfect size makes them just great for snacking or for use in salads, pizza, sandwiches, in salsa, stuffed (as used in this delicious recipe) or roasted. Store your Campari tomatoes on the kitchen counter – never in the refrigerator. This will allow the tomatoes to ripen naturally and maintain their nutritional value.
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- 18 Campari Tomatoes
- 2 Tbsp. Olive Oil
- 2 cloves Garlic, fresh, minced
- 1/4 cup Red or Sweet Onion, minced
- 1 cup Couscous, plain
- 1 cup Water
- 1 Tbsp. Parsley Flakes, dry
- 1/3 cup Tomato Juices & pulp, combined
- Salt & Pepper, to taste
- 1/2 cup Parmesan Cheese, grated
- Trim a ¼” slice off the stem end of the Campari tomatoes and hollow out, saving the interior pulp and juices.
- Slice a thin piece off of the bottom of each tomato so that the tomato will stand up on its own.
- In a small saucepan, sauté garlic and onion in olive oil to soften.
- Add water, parsley flakes and tomato juices with pulp and bring to a boil.
- Add couscous, stir in and bring to a simmer.
- Remove from heat, cover tightly and allow to stand 5 minutes.
- Remove lid, stir to fluff, season with salt and pepper and pack each hollowed out tomato with the mixture.
- Top tomatoes with grated parmesan cheese and place under a broiler for 3 to 5 minutes or until cheese is bubbly.
Nino Salvaggio http://www.ninosalvaggio.com/