Bulgur, sultanas, red pesto stuffed tomatoes with salad

• Empty the tomatoes, dice the pulp and use it for the filling.

For the filling of the tomatoes:

• To cook the bulgur:
  • Some marketed as "instant" need only a few minutes of cooking time. Follow the manufacturer's instructions.
  • As an alternative; bring some salted water to the boil, pour it over the bulgur and leave it until it softens and is ready to eat.
• Poach the onion cut into brunoise.
• Add the courgette cut into brunoise and sauté it with the onion.
• Drain the bulgur from excess water, add the vegetables, diced tomatoes, sultanas and season with; salt, white pepper, nutmeg, turmeric or cumin and two spoonfuls of red pesto (previously dissolved in water and emulsified with extra virgin olive oil).
• Add the beaten egg to the mixture and fill in the tomatoes previously seasoned with salt. (The egg gives it juiciness, but is optional).

SET UP

• Roast the tomatoes in the oven at 180°C for about 30 minutes, the core should have a temperature of 75 °C.
• Put two tomatoes per serving, place the salad with the sliced cucumber and carrot cut into julienne on the side.
• Decorate with a teaspoon of red pesto.