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This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook, published by HarperCollins.
Use large beefy tomatoes for stuffing. They can be served as an entree, or as a vegetable side dish. Serves 4
Ingredients:
4 large ripe tomatoes
1 tsp salt
Stuffing:
- 1 Tbsp olive oil
- 1 tsp unsalted butter
- 1 large onion, peeled and diced
- 2 Tbsp black olives, pitted and chopped
- 2 Tbsp parsley, finely chopped
- 1 cup fresh breadcrumbs
- 4 Tbsp grated cheese
- Freshly ground black pepper
- Olive oil (for baking)
Method:
- Slice off the tops of the tomatoes and scoop out the juice, seeds and core.
- Sprinkle salt inside the tomato shells and turn upside down to drain for 30 minutes.
- To make the stuffing in the meantime, heat the oil and butter in a frying pan. Add the diced onion and cook gently until translucent.
- Add the olives and parsley and cook for a minute or two.
- Add the breadcrumbs and cook until they change colour.
- Add the cheese and stir into the mixture until it melts.
- Remove from the heat and fill each tomato shell.
- Add pepper to each.
- Put the tomato halves in an oven dish, add a little oil to the dish, and bake at 180°C for 12- 15 minutes until the tomatoes are cooked.
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