STUFFED TOMATOES

WHY THIS RECIPE WORKS:

Stuffed tomatoes always sound elegant and delicious, but too often you end up with tasteless, mushy tomatoes and a lackluster stuffing that falls out in a wet clump. To concentrate flavor and get rid of excess moisture, we seasoned hollowed-out tomato shells with salt and sugar and let them drain. Couscous proved the best base for the filling, combined with baby spinach and Gruyère cheese. We rehydrated the couscous with the reserved tomato juice, ensuring plenty of the savory flavor we craved. A topping of panko bread crumbs—pretoasted for proper browning—mixed with more cheese added crunch and richness, and a drizzle of the cooking liquid mixed with red wine vinegar provided a piquant final touch. Look for large tomatoes, about 3 inches in diameter.

SERVES: 6

TOTAL TIME: 1 hour 15 minutes

INGREDIENTS:

• 6 large tomatoes (8 to 10 ounces each)
• 1 tablespoon sugar
• Kosher salt and pepper
• 4½ tablespoons extra-virgin olive oil
• ¼ cup panko bread crumbs
• 3 ounces Gruyère cheese, shredded (¾ cup)
• 1 onion, halved and sliced thin
• 2 garlic cloves, minced
• ⅛ teaspoon red pepper flakes
• 8 ounces (8 cups) baby spinach, chopped
• 1 cup couscous
• ½ teaspoon grated lemon zest
• 1 tablespoon red wine vinegar

INSTRUCTIONS:

1. EXTRACT TOMATO JUICE

• Adjust oven rack to middle position and heat oven to 375 degrees.
• Cut top ½ inch off stem end of tomatoes and set aside.
• Using melon baller, scoop out tomato pulp into fine-mesh strainer set over bowl.
• Press on pulp with wooden spoon to extract juice, setting aside juice and discarding pulp. (You should have about ⅔ cup tomato juice. If not, add water as needed to equal ⅔ cup.)

2. PREPARE TOMATOES

• Combine sugar and 1 tablespoon salt in bowl.
• Sprinkle each tomato cavity with 1 teaspoon sugar mixture, then turn tomatoes upside down on plate to drain for 30 minutes.
• Blot tomato cavities dry with paper towels and season with salt and pepper.

3. MAKE PANKO MIXTURE

• Combine 1½ teaspoons oil and panko in 10-inch skillet and toast over medium-high heat, stirring frequently, until golden brown, about 3 minutes.
• Transfer to bowl and let cool for 10 minutes.
• Stir in ¼ cup Gruyère.

4. MAKE COUSCOUS MIXTURE

• Heat 2 tablespoons oil in now-empty skillet over medium heat until shimmering.
• Add onion and ½ teaspoon salt and cook until softened, 5 to 7 minutes.
• Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
• Add spinach, 1 handful at a time, and cook until wilted, about 3 minutes.
• Stir in couscous, lemon zest, and reserved tomato juice.
• Off heat, cover, and let sit until couscous has absorbed liquid, about 7 minutes.
• Transfer couscous mixture to bowl and stir in remaining ½ cup Gruyère.
• Season with salt and pepper to taste.

5. STUFF AND BAKE TOMATOES

• Coat bottom of 13 by 9-inch baking dish with remaining 2 tablespoons oil.
• Pack each tomato with couscous mixture, about ½ cup per tomato, mounding excess.
• Top stuffed tomatoes with 1 heaping tablespoon panko mixture.
• Place tomatoes in prepared dish. Season reserved tops with salt and pepper and place in empty spaces in dish.
• Bake, uncovered, until tomatoes have softened but still hold their shape, about 20 minutes.
• Using slotted spoon, transfer to serving platter.
• Whisk vinegar into oil remaining in dish, then drizzle over tomatoes. Place tops on tomatoes and serve.

VARIATIONS:

STUFFED TOMATOES WITH CURRANTS AND PISTAHCIOS

• Substitute crumbled feta for Gruyère.
• Stir 2 tablespoons currants and 2 tablespoons chopped pistachios into cooked couscous mixture with feta.

STUFFED TOMATOES WITH ORANGE AND OLIVES

• Substitute shredded Manchego for Gruyère.
• Substitute ¼ teaspoon grated orange zest for lemon zest.
• Stir ¼ cup pitted kalamata olives, chopped