Roasted Tomatoes Stuffed with Couscous, Chanterelles and Pine Nuts
This is an especially easy dish to prepare and to serve. I merely take tomatoes that have been hollowed-out and roasted, fill them with a tabbouleh-like salad and heat them up in the oven for a few minutes. They work perfectly as a course by themselves or as an accompaniment to salmon or swordfish. Satisfying Vegetarian Recipes
The sweetness attained by the tomatoes when they are roasted makes them an excellent vehicle for the additional rich flavors of pine nuts and chanterelles. This complex tomato dish, made more substantial by the couscous, will stand up to a medium-bodied red wine. The mint and basil suggest an herbally influenced wine, like Sangiovese. The fruitiness of this wine works well, while its zesty finish resolves the sweet tomato flavors.