Roasted Tomatoes Stuffed With Couscous, Chanterelles And Pine Nuts

• 9 small ripe tomatoes
• 2 tablespoons olive oil
• 8 garlic cloves
• 8 sprigs thyme
• 8 sprigs tarragon, plus 1 teaspoon minced
• 8 bay leaves
• 8 basil leaves
• 1 cup cooked couscous
• 8 chanterelle mushrooms, quartered and sauteed
• 1 tablespoon toasted pine nuts
• 1 tablespoon peeled and finely diced cucumber
• 1 tablespoon corn kernels, sauteed
• 1 teaspoon chopped chives, plus 16 whole chives
• 1 teaspoon chopped mint

1. Preheat oven to 325 degrees.
2. Peel tomatoes.
3. Mince one tomato and set aside.
4. Cut a 3/4-inch slice from the bottom of the others, reserving these pieces to serve as lids.
5. Scoop out seeds and center flesh.
6. Rub the insides with 1 tablespoon of olive oil; place a garlic clove, a sprig of thyme, a sprig of tarragon, a bay leaf and a basil leaf into each.
7. Put the lids on and bake until they begin to soften, but still maintain their shape, 10 to 12 minutes.
8. Remove from oven and discard garlic and herbs.
9. In a double boiler, warm the couscous.
10. Add the minced tomato, chanterelles, pine nuts, cucumber and corn and stir.
11. Add 1 tablespoon of oil, the chopped chives, the minced tarragon and mint and stir.
12. Spoon into the tomatoes, reheat in the oven and serve two to a plate garnished with whole chives.

tomatoes, olive oil, garlic, thyme, tarragon, bay leaves, basil, couscous, mushrooms, nuts, cucumber, corn kernels, chives, mint

Taken from cooking.nytimes.com/recipes/6042 (may not work)