Mediterranean inspired stuffed tomatoes are the perfect solution to a meatless Monday. My moms tomato garden was amazing this year. Her garden yielded tons of tomatoes and eggplants for that matter. We canned the tomatoes, used them Caprese salads, and anything else we could think of! These stuffed tomatoes are filling and flavorful. The cous cous is simmered in the pureed tomato juice mixed with Kalamata olives, and feta cheese. This is a great appetizer, lunch, or even dinner. I would add some Italian Tuna to the top to give it a bit more protein. They are even better the next day reheated for lunch!
Prepare the tomatoes by scoring them and scooping out the flesh, placing into a medium sized bowl (not aluminum). Cut the top of the tomato off, use a small knife to make some cuts crosswise. Then take a small spoon scooping out the rest. Be careful not to cut the bottom of the tomato and place them upside down on a plate to drain.
Take the scooped out tomato flesh and coarsely puree it in a blender or food processor.
Heat a large pan or skillet with high sides over medium heat. Add the olive oil, once warm add the garlic saute for a minute, then add in red onion saute for another three minutes.
Add the cous cous and tomato puree to the pan. Bring mixture to a simmer and season with a teaspoon of salt and half a teaspoon of pepper. Reduce the heat to medium -low. Cover the pan with a lid and stir the cous cous from time to time over the course of 8-10 minutes.
Once the cous cous is cooked, remove it from the heat and let it cool. After the mixture has cooled down stir in the olives, oregano, and feta cheese. Then add the red wine vinegar and stir once more to incorporate.
Arrange tomatoes right side up in a baking dish. Then fill each tomato with about 1/3 of a cup of the cous cous mixture. Then top with breadcrumbs, a little more feta if you would like too. Drizzle lightly with olive oil.
Place in the oven for 30 minutes, uncovered. If you have fresh basil garnish with the basil before serving.