Name: Stuffed tomatoes
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 1 slice day-old bread; 1 tsp chopped thyme; 1 tbsp snipped chive or chopped parsley; 1 tbsp olive oil; garlic clove crushed; 4 large tomatoes; 4 tsp wholegrain mustard

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Stuffed tomatoes

Stuffed tomatoes

Mary Cadogan

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

Ready in 30 mins

A star rating of 4.2 out of 5.7 ratingsRate

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A big platter of these tomatoes goes well with grilled meat or fish, or makes a lovely starter

Easily doubled

Easily halved

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 slice day-old bread
1 tsp chopped thyme
1 tbsp snipped chive

or chopped parsley
1 tbsp olive oil
garlic clove

crushed
4 large tomatoes
4 tsp wholegrain mustard

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Nutrition: per serving

kcal76
fat4g
saturates1g
carbs9g
sugars4g
fibre2g
protein2g
salt0.35g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, July 2007

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A star rating of 4.2 out of 5.7 ratings

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