Tabbouleh in Tomato Shell with Spicy Dip

Ingredients

• 200 g fine bulgur
• 4 beef heart tomatoes
• 1 handful parsley
• 1 Red Onion
• 5 tbsp Lemon juice
• 6 tbsp Olive oil
• Salt
• pepper (from the mill)
• 1 red chili
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Vegetable oil
• 1 tsp brown sugar
• 1 tbsp Tomato Paste
• 2 tbsp white wine vinegar
• Tabasco

Instructions

1. 1.

   Pour warm water over the bulgur so it is completely covered. Let it soak for about 20 minutes. Wash the tomatoes, cut off a lid, scoop out the insides and dice them small. Rinse the parsley, shake dry, pluck the leaves and roughly chop. Peel the onion and dice it small.

2. 2.

   For the dressing whisk the lemon juice with the 5 tbsp oil. Season with salt and pepper. Drain the bulgur in a sieve, rinse with cold water and squeeze out excess liquid. Return to the bowl and mix in the parsley, parsley again and the tomato flesh from two tomatoes. Drizzle the dressing over it. Mix well and let it rest for a bit.

3. 3.

   For the dip wash the chili, deseed if desired and finely chop. Peel the shallot and garlic, also finely chop them and sauté with the remaining oil in a pot. Sprinkle in the sugar, let it melt, stir in the tomato paste, add the tomatoes and vinegar, and simmer on medium heat for 10-15 minutes. Season with salt and Tabasco. Remove from heat and cool.

4. 4.

   Fill the hollowed tomatoes with the tabbouleh and plate as desired with salad garnish. Serve the dip in small bowls alongside.