Roasted Tomatoes Stuffed with Couscous, Chanterelles and Pine Nuts

• 8 small heirloom tomatoes (e.g. Yellow Taxi, Cherokee or Valerie)
• 2 to 3 tablespoons of Herb Oil
• 8 garlic cloves
• 8 thyme sprigs
• 8 tarragon sprigs
• 8 bay leaves
• 8 large basil leaves
• 1 cup cooked couscous
• 2 tablespoons quartered, sauteed chanterelle mushrooms
• 1 tablespoon tomato concassee
• 1 tablespoon roasted pine nuts
• 1 tablespoon finely diced, peeled cucumber
• 1 tablespoon sauteed sweet corn kernels
• 1 tablespoon olive oil
• 1 teaspoon chopped chives
• 1 teaspoon chopped tarragon
• 1 teaspoon chopped mint
• 1 teaspoon chiffonade of opal basil
• Salt and pepper
• 16 chive pieces, about 2-inches long

1. Peel the tomatoes and cut a 3/4-inch slice off the bottom of each, reserving them for lids.
2. Scoop out the seeds and the center flesh.
3. Rub the insides with a little Herb Oil and put a clove of garlic, a sprig of thyme, a sprig of tarragon, a bay leaf and a basil leaf in each tomato.
4. Put the lids on and roast at 325F for 10 to 12 minutes or until the tomatoes just begin to soften (not so long that they lose their shape).
5. Remove and discard the garlic and herbs.
6. Warm the couscous over a double-boiler and stir in the mushrooms, tomato concassee, pine nuts, cucumber and corn one at a time until they are thoroughly incorporated.
7. Stir in the olive oil, chopped chives, tarragon, mint and basil.
8. Season to taste with salt and pepper.
9. Spoon the warm couscous salad into the hot tomatoes and top with the lids.
10. Rub the tomatoes with a little Herb Oil and return them to the oven for 5 minutes.
11. Place 2 tomatoes on each plate, garnish each with 2 chive pieces and serve.

tomatoes, oil, garlic, thyme, tarragon, bay leaves, basil, couscous, chanterelle mushrooms, tomato concassee, nuts, cucumber, sweet corn, olive oil, chives, tarragon, mint, chiffonade of opal basil, salt, chive

Taken from www.foodandwine.com/recipes/aspen-2003-roasted-tomatoes-stuffed-with-couscous-chanterelles-and-pine-nuts (may not work)