VegBox Recipes

Tomatoes Baked with Parmesan, Parsley & Garlic

Our thanks go to the small growers' co-operative, "Vista Veg", for sharing this toasty tomato recipe with us to use before the tomatoes are all finished for the year. Try serving them piping hot, perhaps nestled into a basic risotto or on fresh, warm buttered bread, or with some Winter salad leaves...
 
 

Ingredients

Serves 4

10 tomatoes
3 garlic cloves, finely chopped
10 tbsp chopped parsley
6 tbsp fresh bread crumbs
6 tbsp grated parmesan cheese
6 tbsp olive oil
Seasoning
 

Method

Cut the tomatoes in half & remove the seeds . Use your fingers to do this so that you don’t cut into the flesh of the tomatoes. Sprinkle with a little salt & place upside down. Mix the garlic & parsley together in a bowl, add the bread crumbs and parmesan and work in the oil a little at a time using a fork. Season with salt & pepper. Using a teaspoon push the mixture into the tomato halves; press it well down. Place the filled tomatoes in a greased ovenproof dish for 35 minutes at 180 C / 350 F.
 

Time From Cupboard-To-Table

45 minutes
 

Notes & Variations on Tomatoes Baked with Parmesan, Parsley & Garlic

Our friends at Vista suggest serving these tomatoes as a starter, appetiser, side dish or accompaniment to red meat or fish.
 
 
 

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