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1
Place the bulgur in a bowl and add 1/4 teaspon salt.
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2
Mix together.
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3
Bring 1 cup water to a boil, and pour over the bulgur.
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4
Allow to sit for 30 minutes or until the bulgur is soft and fluffy.
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5
Transfer to a strainer and press out excess water.
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6
Set aside.
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7
Preheat the oven to 350 degrees.
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8
Slice off the tops of the tomatoes, about 3/4 inch down from the stem (or far enough down that it will be easy for you to hollow them out).
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9
Using a teaspoon or a grapefruit spoon, carefully scoop out the seeds, taking care not to cut through the skins.
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10
Place in a strainer set above a bowl.
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11
Rub the seed pods against the strainer to extract the juice.
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12
Discard the seeds.
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13
Carefully scoop out the pulp, and chop fine.
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14
Mix together the bulgur, herbs, garlic, pine nuts, the chopped tomato pulp, 1/4 cup of the strained juice and 1 tablespoon of the olive oil.
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15
Season to taste with salt and pepper.
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16
Season the hollowed out tomatoes with salt and pepper.
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17
Fill each tomato with the bulgur filling (you may have some stuffing left over).
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18
Place in a baking dish that is small enough to fit the tomatoes snugly.
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19
Drizzle 1/2 teaspoon olive oil over each one, and place the caps on top.
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20
Pour about 1/2 inch of water into the pan, and cover with foil.
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21
Bake 45 minutes.
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22
Remove from the oven and uncover.
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23
Serve warm, or allow to cool to room temperature.
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24
Puree the garlic with a pinch of salt in a mortar and pestle.
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25
Stir into the yogurt, along with the mint.
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26
Serve the stuffed tomatoes with a dollop of the yogurt.
