Loaded SUNSET® Beefsteak Tomatoes
These roasted beefsteak tomatoes are stuffed with couscous, spinach and double smoked bacon for a flavor and protein packed meal.
1 c Israeli couscous
2 c chicken stock
4 whole SUNSET® beefsteak tomatoes
1 c chopped bacon
2 tbsp white onion, finely diced
3 c baby spinach, finely chopped
1/8 tsp salt
1/8 tsp freshly ground black pepper
In a dry pan on medium high heat, toast couscous for 2 minutes. Add stock and simmer, uncovered, for 10 minutes, making sure to stir pot occasionally to prevent burning.
Preheat oven to 375 F.
Slice top off each tomato and reserve. Using a spoon, scoop out the inside of the tomato, then place in a greased oven safe dish and set aside. Using a food processor, purée the tomato pulp until smooth.
In a pan over medium high heat, brown the bacon, discarding any excess fat. Reduce heat to medium, then add onions and cook until softened. Add chopped spinach and cook until wilted, letting the spinach juice reduce. Remove pan from heat and add cooked couscous. Season with salt and pepper to taste.
Lightly spoon mixture into tomato cups and place the lids back on top. Add tomato puree to bottom of oven safe pan.
Cover the pan with foil and bake for 25-30 minutes.