Vegetarian stuffed tomatoes with sauce

Ingredients for 4 servings:

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

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with couscous

Mix the couscous with the garlic (passed through a garlic press), chili powder, herb salt, and pepper, and let it simmer in the vegetable broth for about 15 minutes. Then crumble 100 grams of feta cheese and stir it in. This is the filling for the tomatoes. Cut a lid off each beefsteak tomato, remove and discard the flower, and scoop out the flesh using a teaspoon. DO NOT discard the flesh; instead, place it in a saucepan. Pour the couscous mixture into the beefsteak tomatoes, place them in a baking dish, cover with the grated Grana cheese, and bake/cook at 200 degrees Celsius for about 20 minutes. Meanwhile, simmer the tomato flesh along with a finely diced onion over medium heat. 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. Crumble in the remaining 100 grams of feta cheese. Blend everything with a hand blender until smooth and simmer for another 10 minutes. Remove the stuffed tomatoes from the oven, place two on a plate, and carefully pour the sauce around them (but not over them!). Serve with baguette or ciabatta, but it’s also perfect without.