This is one of the simplest, yet one of my favourite dishes! My family would always serve these tomatoes on the side of our Sunday lunch. Nowadays, it's the perfect dish for summer tomatoes and a great dish for vegetarians and vegans alike. They're perfect on their own with fresh, crunchy bread or as a side to any fish or meat dish. Enjoy with a generous splash of your favourite red or white wine!
Serves 2.
INGREDIENTS:
4 tomatoes
80g bread crumbs
1 garlic clove, chopped
Extra virgin olive oil
Parsley, chopped
Salt
Preheat the oven to 180°C / 356°F fan.
Cut tomatoes in half horizontally and with a teaspoon, scoop out the seeds and discard, leaving pulp and core. Take the salt and sprinkle with your fingers all over the tomatoes, inside and out side.
Place the bread crumbs, garlic, parsley and pinch of salt in a medium sized bowl, with 6 tablespoons of love oil. Mix until the breadcrumbs are moist. If the breadcrumbs appear too dry, add a little more olive oil.
Sprinkle an oven tray with olive oil. Fill the hollow tomatoes with the bread crumb mixture, pressing down slightly to keep it in place. Evenly place the filled tomato halves on the tray. Place a sheet of baking paper over the tray.
Place the tray in the oven for up to 25 minutes, or until you see liquid from the tomatoes on the tray. Remove the paper and continue cooking for another 10 - 15 minutes, or until the water has evaporated and the tomatoes are golden brown. Cooking time will vary depending on the size of your tomatoes, so keep a close eye on them while they cook so they don't burn.
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