Herb-stuffed tomatoes

Name: Herb-stuffed tomatoes
Yield: Serves 4 as a small starter
Ingredients: salt and black pepper; 12 wrinkly black olives, pitted and roughly chopped; 4 medium tomatoes (ripe but firm); 2 tbsp chopped oregano; 1 large onion, finely chopped; 30 g panko breadcrumbs; 3 tbsp chopped parsley; 1 tbsp chopped mint; 2 tbsp olive oil; 1½ tbsp chopped capers; 2 garlic cloves, finely chopped

Preparation info

Serves
4
as a small starter

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

This Provençal-style starter is quick to prepare. Serve it with a little salad of seasonal leaves and a few broken pieces of robust goat’s cheese.

Ingredients

4 medium tomatoes (ripe but firm)
1 large onion, finely chopped
2 garlic cloves, finely chopped

Starter
Vegan

Method

Preheat the oven to 160°C/Gas Mark 3. Trim off about 1cm from the top of each tomato and discard. Use a little spoon or a Parisian scoop to remove the seeds and most of the flesh, leaving a clean shell. Lightly salt the inside of the tomatoes and place upside-down in a colander, to dra