Central Stuffed Tomatoes
4 medium tomatoes, preferably of equal size and shape, with stems (1½ pounds total)
¼ cup olive oil
1 small fennel bulb
1 medium white onion
1 large clove garlic
½ cup plain panko bread crumbs
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
1½ teaspoons red wine vinegar
1½ teaspoons honey
1½ teaspoons Sriracha
12 ounces lean ground beef (may substitute ground lamb or ground dark-meat turkey)
Kosher salt
1 tablespoon olive oil
1 cup dried Israeli (pearled) couscous
2 tablespoons dry white wine
1 cup tomato juice, plus more as needed
¾ cup no-salt-added chicken broth
½ lemon
For the tomatoes: Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner.
Cut off and reserve the tops of the tomatoes; scoop out most of their insides (reserve for another use, if desired). Arrange them on the baking sheet.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat.
Meanwhile, cut out and discard the fennel core, then cut the remaining fennel into small dice. Once the oil shimmers, stir in the fennel; cook for 5 to 7 minutes, stirring occasionally. Cut the onion into small dice; reserve ⅓ of it for the couscous. Mince the garlic; stir it and the onion into the skillet; cook for 5 minutes. Turn off the heat.
Place the panko, ketchup, Worcestershire sauce, red wine vinegar, honey, Sriracha and ground beef in a mixing bowl; use your clean hands to gently combine. Season lightly with salt.
Add the vegetables from the skillet; use a fork to blend them into the meat. Divide the mixture among the tomatoes, packing it so it rises a bit above the tomatoes' cut edges. Position the reserved tomato tops on top. Drizzle the reconstructed tomatoes with the remaining 2 tablespoons of oil. Bake for 20 to 25 minutes or until the meat is cooked through and the tomatoes have deflated a bit.
Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, stir in the reserved diced onion and the couscous; cook for 3 minutes, then increase the heat to medium-high. Add the white wine; cook for 1 minute, then add the tomato juice and chicken broth.
Once the mixture comes to a boil, reduce to medium-low, cover and cook for 10 minutes. Not all of the liquid should be absorbed; if it is, add just enough tomato juice to keep things soupy. Divide the couscous and its tomato-y broth in shallow bowls. Squeeze a bit of lemon juice into each portion and top with a stuffed tomato. Serves 4
Nutrition: Per serving: 560 calories, 25 g protein, 55 g carbohydrates, 26 g fat, 6 g saturated fat, 55 mg cholesterol, 370 mg sodium, 4 g dietary fiber, 14 g sugar