- 1 slice day-old bread
- 1 tsp chopped thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 tbsp snipped chive or chopped parsley
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- garlic clove, crushed
- 4 large tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 4 tsp wholegrain mustard
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.