Clarissa Dickson Wright's stuffed tomatoes

1. Preheat oven to 190°C. Slice a “lid” from each of the tomatoes and then carefully scoop out the interior. Because I quite like tomato seeds, I tend to mix the pulp and the seeds with the couscous but you may want to discard them.
   
   
2. Sprinkle the inside of each tomato with a little salt and set them upside down to drain.
   
   
3. Add boiling water to the couscous, according to the instructions on the packet. Then crumble your bread and mix it with the couscous, garlic, spring onions, anchovies, sultanas and parsley.
   
   
4. Season this mixture and then stuff it into the tomatoes. Pop their lids back on, arrange the tomatoes in an oiled baking dish and cook in an oven for 20 – 25 minutes.

• For this you will need large firm tomatoes. I don’t really like those beef tomatoes because they never have very much taste but they are ideal for this kind of dish. In this recipe the tomatoes are stuffed with couscous, which keep to the one-pot rule of my book Potty Good and makes quite a substantial dish. You can always prepare extra couscous to serve on the side if you like.