Herb-stuffed Tomatoes
From heathie_magoo 13 years ago
- 45 minutes to make
- Serves 4
A quick to prepare and delicious starter from a vegetarian cookbook called Plenty by Yotam Ottolenghi. I didn't use all of the herbs in the recipe and used half the amount of dried herbs for some and it was still very tasty!
Ingredients
- 4 large tomatoes (ripe but firm) shopping list
- 1 onion, finely chopped shopping list
- 2 garlic cloves, crushed shopping list
- 12 black olives, roughly chopped shopping list
- 2 tbsp olive oil shopping list
- 30g breadcrumbs shopping list
- 2 tbsp chopped oregano shopping list
- 3 tbsp chopped parsley shopping list
- 1 tbsp chopped mint shopping list
- 1 1/2 tbsp chopped capers shopping list
- salt and pepper shopping list
How to make it
- Preheat the oven to 160C. Trim off the top of each tomato and discard. Use a teaspoon to remove the flesh from the insides. Lightly salt the insides of the tomatoes and place upside-down in a colander to drain off some moisture.
- Heat 1 tbsp of the oil in a pan and lightly fry the onion, garlic and olives until the onion has softened. Remove from the heat and stir in the breadcrumbs, herbs, capers and seasoning.
- Fill the tomatoes with the herb stuffing, pressing down gently and leaving some piled on top to get crispy.
- Drizzle with the remaining oil and bake for 30 minutes, or until the tomatoes soften.
- Serve with a few pieces of goats cheese, or a simple salad.
- Enjoy, comment and rate!
People Who Like This Dish 3
- ShaeMarie West Linn, OR
- clbacon Birmingham, AL
- crazeecndn Edmonton, CA
- heathie_magoo Chester, UK
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments