These two dishes make an excellent vegetarian meal or they can be served as side dishes.
First the tomatoes:
For the filling, squeeze half an orange into a small saucepan, adding a little water. Place a handful of sultanas in the juice with an equal amount of chopped dates. Heat gently and remove from the heat, allowing the fruit to absorb the juice. Now take a handful of blanched slivered almonds and roast them briefly in a dry pan, until they just start to colour. Choose ripe tomatoes, slice the top off to make a lid and scoop out all the flesh, chopping finely. In a little olive oil, cook a finely diced shallot until wilted then add the tomato pulp and continue to cook for a few minutes. Add ½ a cup of couscous and salt to taste, stirring to coat it with the oil. Add 1 cup of water and leave for 5 minutes. When the water has been absorbed, add the fruit and almonds as well as ¼ teaspoon of cinnamon powder. Now use this mixture to stuff the prepared tomatoes. Place the tomatoes in an oiled oven dish, put the lids on and drizzle with olive oil. Bake in a moderate oven for 45 minutes.
The following vegetables were prepared entirely in the oven:
To make this dish, cut pumpkin, fennel and potato and roast in a moderate oven, seasoned with salt and pepper and drizzled with olive oil. When the vegetables are cooked, remove them from the baking tray and place fresh spinach leaves in the tray then put the roasted vegetables on top of the spinach, scatter with pieces of feta cheese and once again drizzle with olive oil and season with freshly ground black pepper. Return to the oven for 10-15 minutes. When ready to serve, garnish with toasted pine nuts.
michelle picker cooks 
Wow, these both look delicious. I’m always looking for ways to spruce up the tomatoes that come in our farm box each week. The orange sounds like a very interesting addition.