Want to make something memorable with your tomato harvest this season? Here, Portuguese chef and restaurateur Rui Correia shows how to make stuffed fresh tomatoes with Greek fava puree, crumbled feta cheese and lemon honey oregano yogurt.
Recipe: Stuffed fresh tomatoes (on this page)To make the Greek fava puree:
Bring the split peas to a boil in the same water you soaked them in overnight. Add pinch of sea salt, lower to a simmer, cook until tender, approximately 45 minutes. Strain, set aside to cool.
Once cool, put in a food processor and add olive oil in slow stream, until you have a hummus-like consistency. Add sea salt and lemon juice of half a lemon. Set aside again and let cool completely.
To make the lemon honey oregano yogurt:
Whisk ingredients together, set aside.
To prepare the stuffed tomatoes:
Cut the top off the tomatoes and gut the insides. Sprinkle the inside of all tomatoes with sea salt and a drizzle of olive oil. Fill halfway with crumbled feta cheese, then fava puree. Top with diced red onion.
Place 2 dollops of fava puree on each plate.
Place two tomatoes on top of each dollop to hold in place.
Drizzle generously with yogurt dressing. Add six to eight olives per plate. Sprinkle with sea salt. If available, finish with micro greens.
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