|less time under the grill would ensure your’s doesn’t fall apart like mine!|
Georgian Stuffed Tomatoes
1 large beef tomato
4 tbs olive oil
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1 stick celery, finely diced
3/4 cup walnuts, roughly chopped
1/2 tsp cayenne
pink of cinnamon
2 tbs pomegranate paste
1 tsp sugar
large handful fresh parsley, roughly chopped
salt and pepper
- preheat your grill to medium-high and scoop out the middle of the tomato. Roughly chop and set aside. Reserve the tomato top.
- Heat 3 tbs of the oil in a heavy frying pan. When the oil is hot, add the cumin and coriander seeds and stir for 30 seconds until they start to smell aromatic.
- Add the celery and sauté over a medium heat for another 5 minutes, then add the reserved tomato and the rest of the ingredients. Continue cooking for another 5 minutes, until the mixture dries a little.
- Remove from heat and stuff into the hollowed tomato. Replace the top on the tomato, season and drizzle with the remaining olive oil. Place under the grill for 5-10 minutes, until the tops start to char and the tomato looks tender but still holding it’s shape.