Stuffed tomato with squash, gluten free

Ingredients

• 8 pcs Medium vine tomatoes
• 100 g Gluten-free couscous
• 5 tbsp Extra virgin olive oil
• 50 ml Water
• 2 tbsp Tomato paste
• 2 pcs Onion, finely chopped
• 2 tbsp Fresh basil, chopped
• 3 clove Garlic
• 1 tbsp Parsley, fresh, chopped
• 3 pinch Salt

Method

1. Preheat oven to 180°C.
2. Cut out the top of each tomato and carefully remove the flesh without cutting the bottom.
3. Sprinkle some salt in the insides.
4. Place the tomato flesh and the garlic in a blender to make a purée.
5. Prepare the couscous based from package instructions without adding any fat.
6. Meanwhile, place a large frying pan over medium heat and add 2 tablespoons of olive oil.
7. Add the onion and sauté for around 4 minutes.
8. Add pumpkin, add the water and cook for 15 minutes under cover, until it can be mashed.
9. Mash the pumpkin and the onion a bit with a fork in the pan
10. Pour in the tomato purée and simmer until the sauce thickens for an additional 2 minutes.
11. Turn off the heat, stir in the couscous, and basil then season with salt and the parsley.
12. Carefully place the tomatoes on a casserole dish and spoon the cooked mixture into the tomatoes.
13. Replace the tops and drizzle with olive oil.
14. Pour a cup of water on the casserole dish and bake for around 1 hour.
15. You are ready to serve!