Sunday 4 December 2016

Baked Tomatoes

Tana Ramsay

Published 24/09/2011 | 05:00

Serves six.

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YOU WILL NEED

6 beef tomatoes

300g/10½oz mini mozzarella cheese balls

12 slices Parma ham, torn into strips

6 spring onions, sliced

3 tbsps basil leaves, torn

Salt and black pepper

Olive oil, for oiling and drizzling

90g/3¾oz Parmesan cheese, freshly grated

60g/2¼oz fresh soft white breadcrumbs

Method

Pre-heat the oven to 200°C/ fan 180°/Gas Mark 6.

Slice the tops off the tomatoes then carefully hollow them out, keeping the outsides intact.

Set the hollowed-out tomatoes aside. Chop the tomato flesh and put it into a mixing bowl.

Add to the bowl of chopped tomato the mozzarella balls, Parma ham, spring onions, basil and salt and pepper to taste and mix together well.

Divide the mozzarella mixture between the six hollowed-out tomatoes.

Lightly oil an ovenproof dish that will hold the stuffed tomatoes snugly.

Arrange the tomatoes in the dish, then mix together the Parmesan and breadcrumbs and sprinkle over the top of the tomatoes.

Drizzle with olive oil.

Bake the tomatoes in the oven for 20-30 minutes, until they are tender but still holding their shape.

Turn the oven up to 220°C/fan 200°C/Gas Mark 7 and cook for a further eight to 10 minutes, until the Parmesan and breadcrumbs are golden.

Leave to cool slightly before serving.

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