Stuffed Tomatoes
Transform your dining table into a vibrant display of colors with these delightful baked tomatoes. The crispy, herby breadcrumbs add a flavorful crunch to the juicy, roasted tomatoes, making them a perfect match for any grilled dish or as a standalone starter accompanied by crusty bread and cured meats.
— Constant Cookbook
Ingredients
- 1 slice day-old bread
- 1 tsp chopped thyme
- 1 tbsp snipped chives or chopped parsley
- 1 tbsp olive oil
- garlic clove , crushed
- 4 large tomatoes
- 4 tsp wholegrain mustard
Instructions
- A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
- Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
- Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 76 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.35 milligram of sodium
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