How to make
Preheat the oven to 360°F (180°C). Place the hulled wheat in a fireproof container and then pour 1 1/5 cups (300 ml) of hot water over it. The dish must have a lid.
Leave it to soak. Wash tomatoes and dry them. With a sharp knife remove their tops and carve out their insides with a spoon. Put half of the pulp in a strainer to drain off the excess liquid.
Finely chop the strained pulp, add the onion, zucchini, garlic, parsley, spearmint (everything chopped very finely) and the olive oil. Mix and add salt and black pepper.
Add the hulled wheat which you've also carefully strained. Fill the tomatoes while the mixture is still warm. Make light decorative grooves on the stuffed tomatoes. Bake them for 10 minutes in a moderate oven - just long enough to heat the tomatoes and mixture.
