Herb-stuffed tomatoes

1

Ingredients

  • 5 beefsteak tomatoes
  • 50g chopped flat-leaf parsley leaves
  • 50g Italian-style breadcrumbs
  • 110g grated Provolone cheese
  • 1/4 tsp freshly ground black pepper
  • 15g butter, softened
  • 2 tbsp extra-virgin olive oil

Use imperial measurements

Method

How to make Herb-stuffed tomatoes

1) Preheat the oven to 190 C/Gas 5.

2) Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell.

3) Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine.

4) Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

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