Stuffed Tomatoes

Name: Stuffed Tomatoes
Prep time: 10 min
Total time: 10 min
Ingredients: 2-3 tablespoons wholewheat breadcrumbs, dried; 50 g/2 oz/½ cup Parmesan cheese, grated; generous handful of chopped parsley; 2 large onions, finely sliced seasoning to taste; 50 g/2 oz/½ cup Gruyère cheese, grated; 4-6 marmande/beefsteak tomatoes; 2 tablespoons olive oil; 4-6 marmande/beefsteak tomatoes

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

This recipe is a simple classic; the Chanel suit of cooking. The following recipe is dedicated to those who dislike the traditional (sometimes wet) filling made from tomato pulp.

Ingredients

4-6 marmande/beefsteak tomatoes
2 tablespoons olive oil
2

Starter
Vegetarian

Method

Slice the tops off the tomatoes, gouge out the pulp and seeds, and discard everything but the tomato ‘shells’. Heat the oil, add the onions, and cook covered over a gentle heat until soft and almost transparent. Add the seasoning, cheeses and parsley. Stir until the cheese melts. Pre-heat the oven to 200°C/400°F/Gas