Vegetarian mains
Stuffed tomatoes
These easy-to-make baked stuffed tomatoes could be eaten as a side or appetiser. If you'd like to make a gluten-free version, the breadcrumbs could be replaced with cooked quinoa. Another good adaptation would be to add chopped olives or anchovies and crumbled feta.
Cook's notes
We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
Ingredients
- 4 beef tomatoes
- 100g slightly stale breadcrumbs (use crusts as well)
- 2 large garlic cloves, finely chopped
- generous handful fresh parsley, finely chopped
- 1 tbsp capers, roughly chopped
- 5 tbsp olive oil
- 50g Parmesan, freshly grated
- salt and pepper
Method
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Step 1
Remove the stalks of the tomatoes, and cut each tomato in half horizontally. Scoop out the insides and reserve. Leave the tomato shells upside-down to drain for 15 minutes or so.
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Step 2
Preheat oven to 190°C/Gas 5.
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Step 3
Mix the breadcrumbs with the garlic, parsley, capers and about 3 tablespoons of the juicy bit of the insides of the tomatoes, breaking up any large lumps of flesh.
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Step 4
Season and mix in just enough of the olive oil to moisten - about 3 tablespoons.
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Step 5
Stuff the tomatoes with this mixture and sit in an oiled baking dish. Sprinkle over the Parmesan, then drizzle over a final 2 tablespoons of olive oil.
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Step 6
Bake for about 20 minutes, until lightly browned and sizzling. Serve hot or warm.
