Stuffed tomatoes recipe
 Beef tomatoes are stuffed with bulgur wheat, tuna and beans for a filling midweek meal. 2 tbsp bulgur wheat, toasted1 small red pepper, left whole1 garlic clove, peeled and left whole2 tbsp olive oil225g/8oz tuna flakes from a tin1 preserved lemon, chopped 2 tsp ras el hanout 2 tbsp chopped fresh flatleaf parsley 2 tbsp cannelini beans 2 beef tomatoes, tops removed and hollowed out2 tbsp basil cress or small basil leaves, to garnish 2 tbsp bulgur wheat, toasted 1 small red pepper, left whole 1 garlic clove, peeled and left whole 2 tbsp olive oil 225g/8oz tuna flakes from a tin 1 preserved lemon, chopped 2 tsp ras el hanout 2 tbsp chopped fresh flatleaf parsley 2 tbsp cannelini beans 2 beef tomatoes, tops removed and hollowed out 2 tbsp basil cress or small basil leaves, to garnish bunch fresh basil6 green olives, stones removed1 garlic clove, chopped 1 green chilli, chopped50ml/2fl oz–100ml/3½fl oz olive oil, to loosen bunch fresh basil 6 green olives, stones removed 1 garlic clove, chopped 1 green chilli, chopped 50ml/2fl oz–100ml/3½fl oz olive oil, to loosen Method To make the stuffed tomatoes, toast the bulgur wheat for a few minutes in a dry pan, until golden, then cover with water and simmer for 20–30 minutes until cooked. Preheat the oven to 200C/180C Fan/Gas 6.Place the pepper and garlic in a roasting tin and drizzle with 1 tablespoon of the oil. Roast for 30 minutes or until soft and blistered. Leave to cool then peel off the skins and chop. Mix the peppers, garlic, bulgur wheat, tuna, lemon, ras el hanout, parsley and beans together and stuff inside the tomatoes. Drizzle with the remaining oil and roast for 20–30 minutes. To make the dressing, blend the basil, olives, garlic and chilli in a food processor or blender until smooth. Add enough of the oil to loosen to a dressing consistency. Spoon the dressing onto a serving platter and top with the roasted tomatoes. Garnish with the basil and serve. To make the stuffed tomatoes, toast the bulgur wheat for a few minutes in a dry pan, until golden, then cover with water and simmer for 20–30 minutes until cooked. Preheat the oven to 200C/180C Fan/Gas 6. To make the stuffed tomatoes, toast the bulgur wheat for a few minutes in a dry pan, until golden, then cover with water and simmer for 20–30 minutes until cooked. Preheat the oven to 200C/180C Fan/Gas 6. Place the pepper and garlic in a roasting tin and drizzle with 1 tablespoon of the oil. Roast for 30 minutes or until soft and blistered. Leave to cool then peel off the skins and chop. Mix the peppers, garlic, bulgur wheat, tuna, lemon, ras el hanout, parsley and beans together and stuff inside the tomatoes. Drizzle with the remaining oil and roast for 20–30 minutes. Place the pepper and garlic in a roasting tin and drizzle with 1 tablespoon of the oil. Roast for 30 minutes or until soft and blistered. Leave to cool then peel off the skins and chop. Mix the peppers, garlic, bulgur wheat, tuna, lemon, ras el hanout, parsley and beans together and stuff inside the tomatoes. Drizzle with the remaining oil and roast for 20–30 minutes. To make the dressing, blend the basil, olives, garlic and chilli in a food processor or blender until smooth. Add enough of the oil to loosen to a dressing consistency. To make the dressing, blend the basil, olives, garlic and chilli in a food processor or blender until smooth. Add enough of the oil to loosen to a dressing consistency. Spoon the dressing onto a serving platter and top with the roasted tomatoes. Garnish with the basil and serve. Spoon the dressing onto a serving platter and top with the roasted tomatoes. Garnish with the basil and serve.