I have wanted to try baked tomatoes for ages. I did stuffed peppers a while back and they turned out good. As the summer is starting to wind down I really wanted to have a go. In my local grocers they had some large tomatoes in stock, perfect I thought. The chorizo works so well with the sweet tomato flesh and the couscous takes on all of the flavours so well

Ingredients (serves 2)

For the tomatoes

• 2 large tomatoes
• 80g whole wheat couscous, cooked to packet instructions
• 8 green olives, roughly chopped
• 3 cooking chorizo, skins removed and roughly chopped
• 2 tbsp pesto
• 2 tbsp grated parmesan
• seasoning to taste

For the breadcrumbs

• slice of stale whole wheat bread (any bread will do)
• 1 tbsp parmesan, grated
• 1 tsp of rosemary or oregano
• 1 tbsp olive oil
• pinch of salt

Salad to serve

Directions

1. Start by scooping out and discarding the seeds and center of the tomatoes so you can fill them.
2. Heat a small frying pan over  medium heat. Add the peeled and chopped chorizo pieces and cook for a couple of minutes until they start to release their oils. Drain on kitchen paper.
3. Fluff up the cooked couscous with a fork and add in the pesto, drained chorizo and olives. Mix to combine and season to taste.
4. Pre heat oven to180 degrees (fan). Place the hollowed out tomatoes, spoon in the couscous mixture, packing it tightly so they get a decent amount of mixture inside. Sprinkle over the parmesan and bake in the oven for 20 minutes.
5. While the tomatoes are baking. Tear the slice of bread into small breadcrumb pieces. Add the rest of the crumb ingredients and mix to coat. Spread the mixture onto a baking sheet and add to the oven with the tomatoes 8 minutes from the end so they brown.
6. To serve – Add a handful of salad leaves between 2 serving dishes. Add the cooked tomato and sprinkle over the breadcrumbs. Enjoy.