Baked tomatoes

  • serves 4
  • Easy

The best update for a retro favourite. Stuffed with couscous and sprinkled with feta this easy and filling meat-free dinner is ideal for a midweek meal.



  • tomatoes 1 beefsteak, or 6 small per person (mix varieties and sizes if that is what you have)
  • couscous 4-6 tbsp (you’ll need more for bigger tomatoes)
  • feta 1 block, crumbled
  • basil a large handful of leaves
  • olive oil 150ml


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Cut the tops off the tomatoes and scoop out the seeds leaving as much juice and flesh as possible. Divide the couscous between the tomatoes, then the feta and season well. Put the lids back on and bake for 25 minutes or until the tomatoes are starting to char around the edges but haven’t collapsed completely.

  • Step 2

    Meanwhile whizz the basil leaves with the olive oil and some seasoning. Drizzle the tomatoes with the basil oil as soon as they come out of the oven. Serve with bread for mopping up the juices.

Nutritional Information

  • Kcals 476
  • Carbs 10.2g
  • Protein 9.3g
  • Fat 44.5g
  • Salt 1.36g
  • Fibre 1g