HYSSOP BAKED TOMATOES STUFFED WITH ZA'ATAR CARAMELIZED CABBAGE

Serves four to six.

 

Ingredients

6-8 medium-sized tomatoes

1/2 white cabbage, thinly sliced

1 large white onion, peeled and finely chopped

3 garlic cloves, peeled and finely chopped

3 Tbsp of extra virgin olive oil

1 Tbsp of Rose Burak Za’atar

1 tsp of Rose Burak Hyssop

Salt and black pepper

 

Method

Preheat oven to 425°F/200°C. Using a sharp knife, cut the top of each tomato (about 1cm/½ inch from the top) -- remember to keep the tops.

Using a spoon, carefully scoop out the tomato flesh, and drain the inside of the juice and seeds. Set aside the juice and seeds for later use.

Place the tomatoes on a 9 in. x 13 in. baking tray lined with greaseproof paper, making sure there’s a bit of space between them. Season the insides with a good grind of pepper, 1/3 teaspoon of salt in total.

 

For the stuffing...

Heat flat saucepan over medium heat, add the olive oil and the onion, cook gently until golden brown.

Add the cabbage, 1/2 teaspoon of salt + pepper. Reduce the flame low heat, and cook over a low flame until the cabbage turns a delicate golden color, stirring often, about 10 minutes.

Add the za'atar and mix it in. Add the tomato juice and seeds to the cabbage and continue to cook, about 5 minutes.

Spoon the cooked cabbage mixture into each tomato shell and then cover each tomato with their tomato tops. Over the tomatoes, drizzle a generous amount of extra virgin olive oil and sprinkle Rose Burak Hyssop.

At 425°F/200°C, place tomatoes in the oven. Bake for 25-30 minutes, until the tomatoes are golden brown.

Serve warm or at room temperature with tzatziki, labneh, sour cream or as is. These tomatoes are lovely for dinner with a green salad, or for brunch with a fried or sunny side up egg.