Recipes

Stuffed Beefsteak Tomatoes

Makes 4 servings

Stuffed Beefsteak Tomatoes

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The saltiness of our Blue cheese pairs perfectly with the sweetness and acidity of the tomatoes. Leave out the chorizo to make this a vegetarian recipe.

Ingredients
  • 4 beefsteak tomatoes
  • 1/2 cup couscous
  • 1/2 cup water
  • 2 red onions, cut into quarters and 2-3 cloves of garlic, roasted with a little olive oil
  • 5 oz Castello-Rosenborg® Crumbled Danish Blue
  • 2 oz chorizo or other spicy sausage, diced
  • 2 tablespoons fresh basil, chopped
  • Salt and black pepper
Directions

1. Preheat oven to 375°F. Have ready a baking sheet or shallow ovenproof dish.

2. Make up couscous as directed on pack. Slice tops off the tomatoes and carefully scoop out centers. Chop this and add to couscous, along with the roasted onion and chopped garlic.

3. Stir in cheese, chopped basil, and spicy sausage; season to taste. Pile mixture back into hollowed tomatoes and put tops back on.

4. Bake in shallow dish or tin for 20-25 minutes. Serve hot with salad.