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Stuffed tomatoes

Stuffed tomatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 30 mins
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal76
fat4g
saturates1g
carbs9g
sugars4g
fibre2g
protein2g
low insalt0.35g
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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

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.

Goes well with

Recipe from Good Food magazine, July 2007

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A star rating of 4 out of 5.5 ratings
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