© Stine Christiansen / Thomas Steinmann

Stuffed Tomatoes with Millet, Cinnamon and dried Apricots

A tomato straight out of 1,001 nights. You'll be amazed at how well cinnamon and apricots suit the fruit!

Cooking time: 01:00

8 large sweet tomatoes, about the same size
30 g butter
1 medium sized white onion, diced
3 garlic cloves, finely chopped
1 teaspoon(s) ground cinnamon
0.5 teaspoon(s) cayenne pepper
150 g millet
100 g dried and chopped apricots
60 g chopped almonds
360 ml vegetables stock
0.5 bunch dill, chopped
75 g crumbled feta
extra virgin olive oil
black pepper


  • Cut off the top part of the tomatoes and put aside. Scoop out the tomato pulp with a spoon and place the juice and pulp in a small bowl.
  • Drain the tomatoes cut-side down on a kitchen paper.
  • Heat the butter in a medium pan. Add the onions and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
  • Add garlic, cinnamon and cayenne pepper and cook for about 1 minute until fragrant.
  • Stir in millet, apricots, almonds, vegetable stock and the inside of the tomatoes. Cover and simmer over a low heat until all the liquid has been absorbed (about 15 minutes).
  • Stir in most of the chopped dill.
  • Place the hollowed-out tomatoes upright in a baking dish and season with salt and black pepper.
  • Fill the tomatoes with the millet mixture and top with the crumbled feta. Put the reserved tomato caps on top.
  • Drizzle with olive oil.
  • Bake at 190 °C for 20 to 25 minutes until the tomatoes are soft. Serve hot or at room temperature and sprinkle with the remaining dill.

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