Ingredients for 4 people
For baked tomatoes:
4 ripe round tomatoes
300 g Kamut wheat (this recipe uses 10-minute fast-cooking variety, ‘C’è di Buono’ by Pedon)
Extra virgin olive oil
Salt and pepper
1 clove of garlic
4 basil leaves

For the basil sauce:
40 g basil leaves
50 g extra virgin olive oil
Salt and pepper

Cut the tomatoes at ¾ of their height, being careful to leave the part with the stalk underneath, so that it becomes the base of the tomato. Scoop out the pulp with a spoon and put it in a bowl with the Kamut, garlic, and basil leaves, torn into pieces. Season with oil, salt and pepper and mix together. After about 30 minutes (check time for your type of Kamut!), remove the garlic and put the stuffing inside the tomatoes, cover with the ‘lid’ slice of tomato removed at the beginning and bake at 170°C (340°F) in a preheated oven for 25-30 minutes, depending on the size of the tomatoes. For the basil sauce dip the basil in boiling salted water for 1 minute and immediately plunge it into a bowl of water and ice, so that it remains a bright green colour. Squeeze the leaves well and blend them with oil, salt and pepper. Serve with the baked tomatoes.


Chef : Andrea Riva Moscara
Credits Italian Chef Cooking School. Ph. Elisa Andreini

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