Instructions
Follow the steps and taste along the way.
Prepare the tomatoes
Preheat the oven to 190 °C. Cut the tops off the tomatoes and set them aside. Carefully scoop out the flesh with a spoon, chop it, and set it aside in a bowl. Lightly salt the insides of the tomatoes with some of the salt, then place them open-side up in a baking dish.
Toast the pine nuts and onion
Toast the pine nuts in a dry pan for 2–3 minutes, stirring constantly, until they start to turn golden; transfer them to a plate. Add 20 ml olive oil and the finely chopped onion to the pan. Cook for 4 minutes over medium heat, then add the chopped garlic and stir for another 30 seconds.
Cook the bulgur filling
Add the chopped tomato flesh, the remaining salt, and the black pepper to the pan. Cook for 5 minutes to allow some of the liquid to evaporate. Stir in the bulgur, pour in 130 ml water, and cook covered over low heat for 10–12 minutes, until the bulgur is tender and the liquid has been absorbed. Remove from the heat and leave covered for 5 minutes.
Finish the filling and stuff the tomatoes
Stir the finely chopped olives, chopped parsley and mint, lemon juice, and toasted pine nuts into the bulgur. Fill the tomatoes with the mixture, but do not pack it down. Drizzle with the remaining 10 ml olive oil and cover with the reserved tops.
Bake and serve
Pour the remaining 50 ml water into the baking dish and bake for 22–25 minutes at 190 °C. The tomatoes are ready when they have softened but still hold their shape, and the filling is hot. Leave them to rest for 5 minutes before serving; serve warm with a little of the pan juices.
