Stuffed Tomatoes

Name: Stuffed Tomatoes
Yield: For 6
Ingredients: 6 large or 12 small tomatoes; 2 oz butter; 2 oz fresh breadcrumbs; salt and freshly ground pepper; salt and freshly ground pepper; 12 leaves of basil or 1 teaspoon dried basil; 12 leaves of basil or 1 teaspoon dried basil; 6 black olives, stoned and chopped; 2-3 cloves garlic

Preparation info

For
6

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

6 large or 12 small tomatoes
2 oz butter
2

Side dish
Vegetarian

Method

Melt the butter and mix it into the breadcrumbs. Add the finely chopped olives and basil, crushed cloves of garlic, salt and pepper. Mix together well.

Cut the tomatoes in half across their equators. Empty out the seeds and put a generous teaspoon of stuffing in each, pressing it down with the back of the spoon. Bake at Reg