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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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You can serve these tasty tomatoes on their own, as an appetiser or for a breakfast with a twist, with crispy Parma ham and scrambled eggs. These always go down well! I always go for the tastiest tomatoes grown for their flavour. Ingredients:
4 large ripe firm tomatoes |
1 shallot, finely diced |
2 garlic cloves, finely chopped |
1 teaspoon fresh thyme leave |
2 tablespoons extra virgin olive oil |
4 anchovy fillets, drained and finely chopped |
2 tablespoons of roughly chopped flat leaf parsley |
1/2 teaspoon dried chili pepper flakes |
2 ounces fresh white breadcrumbs |
salt and pepper |
extra virgin olive oil (to garnish) |
balsamic vinegar (to garnish) |
Directions:
1. Cut the tomatoes in half horizontally and carefully remove the seeds with a teaspoon.
2. Sprinkle the cut sides with salt and place cut side down on kitchen paper to remove some of the liquid - leave to stand for 20 minutes.
3. Preheat the oven to 200 degrees Celsius.
4. Place the shallot, garlic, thyme, olive oil and anchovies in a food processor and blend to a smooth paste.
5. Transfer to a bowl and fold in parsley, chili flakes and breadcrumbs until mixed well, season to taste.
6. Spoon the mixture into the tomato cavities and bake for about 15 minutes until bubbling and golden brown.
7. Serve drizzled with olive oil and balsamic vinegar.
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