Name: Tomatoes Stuffed with Cracked Wheat, Peas and Chutney
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 4 very large tomatoes; 150g (5oz) cracked wheat (bulgar); 175g (6oz) frozen petits pois; 3 tablespoons olive oil, plus a little extra for brushing; 3 large garlic cloves, chopped very finely; 1 small sprig of fresh rosemary, chopped very finely; Black pepper; Salt; Generous handful of roughly chopped small mint leaves; 2 rounded tablespoons tomato chutney

Preparation info

Serves
4

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

These juicy stuffed tomatoes, packed with flavour, are delicious eaten either hot or cold as a first course or for a light meal, accompanied by crusty bread and a green salad, or they would also make good summer picnic fare. They are very simple and quick to prepare.

Ingredients

4 very large tomatoes
150g (5oz) cracked wheat (bulgar)

Method

Slice just the tops off the tomatoes and leave them to one side. Using a small spoon scoop out all the seeds and most of the flesh and chop the flesh into small pieces. Lightly salt the insides of the tomato shells and lay them upside down in a colander to drain away the excess liquid. Put the cracked wheat into a bowl and cover with water. Put the frozen petits pois in a strainer and rinse wit

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Tomatoes Stuffed with Cracked Wheat, Peas and Chutney

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of