STUFF IT – Tomatoes stuffed with bulgur and parmesan

An excellent first course, fun and appetizing!

8 medium to small plum tomatoes.

2 onions.

3 cloves garlic, chopped or minced.

½ cup bulgur.

4 fresh basil leaves, chopped.

100 g grated parmesan.

5 tbsp olive oil.

Salt and freshly ground black pepper.

Cut the tomatoes to half their height. Scoop out the inside of the tomatoes, into a dish on the side. In a frying pan, fry the onion in olive oil until golden. Add the garlic and stir for about a minute, add the bulgur and stir for another minute. Add the inside of the tomatoes and 1/2 cup water. Add the herbs, salt and pepper to taste. Turn off the heat and leave to stand for five minutes. Add the parmesan and mix. Fill the tomato halves to 3/4 of their height and scatter a tablespoon of breadcrumbs over the top. Stand the tomatoes up in a dish so that they are supporting each other. Bake in an oven pre-heated to 200°C for ten minutes.