Tabbouleh Tomatoes

• 4 large tomatoes, about 250 g/9 oz each, that will fit upright in the slow cooker

Cut the top off each tomato and reserve. Scoop out the pulp and seeds and discard. Sprinkle the insides with salt, then turn upside-down to drain.

Put the garlic on a chopping board, sprinkle with salt and use a knife to crush to a paste. Put the garlic paste, stock, sun-dried tomatoes, bulgur wheat, mint, parsley, allspice and cayenne pepper, if using, in a bowl and stir. Season with s