Tabbouleh in Tomato Bowls with Spicy Dip

Pour boiling water over the bulgur so that it is completely covered and allow to sit for about 20 minutes. Rinse the tomatoes and cut off the tops to make a lid. Use a spoon to scoop the flesh from the inside and cut into small pieces. Rinse the parsley, shake dry, pluck off the leaves and chop coarsely. Peel the onion and dice finely.

For the dressing, mix the lemon juice with 5 tablespoons of oil. Season with salt and pepper. Drain the bulgur in a sieve, rinse thoroughly with cold water and squeeze out the excess. Place in a bowl and mix in the parsley and half of the tomato pulp. Pour the dressing over the mixture, stir and set aside to marinate.

For the dip, rinse the chile, remove the seeds and finely chop. Peel the shallot and garlic, finely chop and sauté with the chile in a pan with the remaining oil. Add the sugar, stir in the tomato paste, the tomatoes and the vinegar and simmer for 10-15 minutes over medium heat. Season with salt and hot pepper sauce. Remove from the heat and let cool.