Tomatoes Stuffed with Freekeh

2 cups cooked freekeh
4 medium tomatoes
1 egg
¼ cup pine nuts
1 cup chopped parsley and basil
2 tsp minced garlic
Scoop out tomatoes and set aside. Mix tomato pulp with freekeh,
egg, nuts, garlic and basil-parsley mixture. Put back into tomatoes
and drizzle with olive oil.

Bake at 375 for 35 minutes

Photo Credit: Candids by Jo (