DeliArte | Stuffed Tomatoes with Ventresca, cous-cous and Pesto
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Stuffed Tomatoes with Ventresca, cous-cous and Pesto

6 to 8 servings.



  • 8 tomatoes
  • ¾ cup cous cous
  • 190 g Ventreca drained or (Garlic Tuna)
  • 3 Tablespoons Pesto
  • 2 tablespoons oasted flakes almonds
  • Sal and freshly ground pepper
  • Olive Oil Spray


  • 1 cup Natural Yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon choped garlic
  • 2 tablespoons choped fresh mint


  1. Cut a thin slice from the top of each tomato. Using a teaspoon remove the flesh an juice. Discard the flesh, place the juice and sedes in a measuring jug. Place tomato shells in a baking dish. Add enough wáter to make up ¾ cup of tomato liquid.
  2. Place the couscous in a bowl. Add the tomato mixture and combine. Set aside for 10 minutes. Fluff the couscous with a fork. Sir in the Ventresca, almonds, pesto, salt and freshly ground pepper.
  3. Preheat oven to 200°C. Fill shells with couscous. Replace tops on each tomato. Spray gently with olive oil. Bake for 15 minutes.
  4. Mix the yogurt, lemon juice, garlic and mint. Serve tomatoes with the natural yogurt Sauce.


Food styling: Arlin Clachar
Fotógrafo: Tadeuz Jalocha
Creacion de recetas y chef: María Laura Zamora de Deli Arte
Para la marca: Tonnino
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