Using a serrated knife, trim a small slice off the bottom of the tomato, allowing them to sit squarely on the plate. Slice the tops off the tomatoes and reserve. Using a tablespoon, scoop out the center of the tomato into a large bowl, to make space for the filling. Season the inside of the tomato with salt and pepper and reserve.
Mash the tomato pulp with a fork or potato masher. Stir in vinegar, lemon juice, garlic and oregano. Slowly drizzle in olive oil, whisking constantly. Season with salt and pepper and reserve
In a large bowl place the kamut and the next six ingredients; drizzle with some of the vinaigrette, stir gently to combine and season to taste with salt and pepper. Fill each tomato with kamut salad, mounding it slightly and placing the reserved top at an angle on the filling. Drizzle with more vinaigrette if desired. Serve cold or room temperature.
*To cook kamut - soak overnight to reduce cooking time. Drain. Place 3c. Water for every cup of kamut in a large pot and bring to a simmer. Season with salt. Add kamut, cover and simmer 30-45 minutes, until tender. Drain; lightly coat with olive oil and season with salt. Use as desired.
Recipe provided by Chef Shellie Kark, Kitchencue
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