Oven: 190deg.C
Ingredients for Stuffed Tomatoes:
2 large beef tomatoes, halved - flesh removed and used in filling
Ingredients for Stuffed Tomatoes:
2 large beef tomatoes, halved - flesh removed and used in filling
couple of large Chestnut mushrooms
some leftover cooked Rice
A few pine kernels
clove of garlic (if wanted)
A few fresh Basil leaves + some dried Basil
S&P
1/2 Small onion - peeled (or a large Spring Onion/Scallion)
Slice of bread - brown and seedy if poss.
Panko Breadcrumbs - and little grated cheese if wanted
Add the breadcrumbs as necessary - to make the mixture to the thickness you like
small knob of hard butter
Olive or Sunflower Oil
1. Process the above ingredients - making a slightly crumbly mix - taste for seasoning.
2. Place your tomato shells in a buttered baking dish
3. Fill each half with the filling, top with a little grated cheese or breadcrumbs, and drizzle some oil over, and a little water in the bottom of the baking dish.
4. Bake until tomatoes are nice and soft and topping is starting to brown.
5. When done, pour the juices in the pan over the tomatoes.
some leftover cooked Rice
A few pine kernels
clove of garlic (if wanted)
A few fresh Basil leaves + some dried Basil
S&P
1/2 Small onion - peeled (or a large Spring Onion/Scallion)
Slice of bread - brown and seedy if poss.
Panko Breadcrumbs - and little grated cheese if wanted
Add the breadcrumbs as necessary - to make the mixture to the thickness you like
small knob of hard butter
Olive or Sunflower Oil
1. Process the above ingredients - making a slightly crumbly mix - taste for seasoning.
2. Place your tomato shells in a buttered baking dish
3. Fill each half with the filling, top with a little grated cheese or breadcrumbs, and drizzle some oil over, and a little water in the bottom of the baking dish.
4. Bake until tomatoes are nice and soft and topping is starting to brown.
5. When done, pour the juices in the pan over the tomatoes.
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