Ingredients
- Serves six6 tomatoes, ripe but firm
- 50g dry breadcrumbs
- 15g parsley (and or oregano)
- 30g Parmesan, grated
- 3 cloves garlic, crushed
- 4 tbsp extra virgin olive oil
- 30g grated mozzarella cheese
- Sea salt and freshly cracked black pepper
- Serves six6 tomatoes, ripe but firm
- 50g dry breadcrumbs
- 15g parsley (and or oregano)
- 30g Parmesan, grated
- 3 cloves garlic, crushed
- 4 tbsp extra virgin olive oil
- 30g grated mozzarella cheese
- Sea salt and freshly cracked black pepper
- Serves six6 tomatoes, ripe but firm
- 50g dry breadcrumbs
- 15g parsley (and or oregano)
- 30g Parmesan, grated
- 3 cloves garlic, crushed
- 4 tbsp extra virgin olive oil
- 30g grated mozzarella cheese
- Sea salt and freshly cracked black pepper
- Serves six6 tomatoes, ripe but firm
- 50g dry breadcrumbs
- 15g parsley (and or oregano)
- 30g Parmesan, grated
- 3 cloves garlic, crushed
- 4 tbsp extra virgin olive oil
- 30g grated mozzarella cheese
- Sea salt and freshly cracked black pepper
Cut the tomatoes in half, scoop out and discard the seeds and drain on kitchen paper, cut side down. Place the tomatoes onto a greased roasting dish. Drizzle extra virgin olive oil into each one, followed by a speck of the crushed garlic.
Mix together the breadcrumbs, chopped parsley, grated Parmesan, garlic. Season with salt and then stir in three tablespoons of extra virgin olive oil. Fill each tomato with the breadcrumb mix and top with mozzarella. Bake at 180 degrees Celsius/gas 4, for 10 minutes, or until golden, then cover with foil and bake for a further 20 minutes. Serve either warm or at room temperature.
