Gruyere Filled Beefsteak Tomatoes Recipes

Steps:

• Skin the tomatoes by making an "x" in the bottom then plunging them into boiling water for 30 seconds, then into ice water to cool. The skins will peel off easily. Slice off the tops and scoop out the flesh. Season the cavities with salt and pepper (or herb mixture of your choice).
• Bring the cream to a boil in a heavy pot and reduce to about half.
• Heat a little oil in a frying pan and cook the veggies and garlic until soft, about 5 minutes.
• Add 2/3 cup of the grated cheese to the reduced cream and stir until it melts. Remove from the heat and mix in the cooked vegetables.
• Divide the filling between the tomatoes, top with the remaining cheese.
• Bake in a 325-degree oven until the cheese melts.
• Season to taste.
• (I like to drizzle on a balsamic glaze.).

Steps:

• Preheat oven to 200C/fan 180C/gas 6. Put couscous in a heatproof bowl, then pour over 175ml/6fl oz boiling water. Cover and leave for 5 mins. Cut each tomato across about a third of the way down and scoop out the inside with a teaspoon, keeping the tomato intact. Place the tomato bits in a bowl. Scoop out the lid, discarding the core, then reserve the lid. Add garlic, paprika and couscous to the bowl of tomato bits. Leave for 1 min then mix with a fork.
• Put the spring onions, coriander and mint in a bowl, then add the lemon juice, pine nuts, sultanas, olive oil and seasoning. Mix well. Add to the couscous and stir until combined.
• Using a spoon, fill the tomato cases with the couscous mix. Top with the lids, place in a roasting tray, drizzle with a little olive oil and bake for 20 mins until soft.