Provencal tomatoesby Gail Moffat |
| Preperation time: 10 mins Cooking time: 15 mins Serves: 4 |
| Recipe Ingredients |
| 4 jumbo tomatoes, halved widthways and
deseeded; 50g wholemeal breadcrumbs; 2 cloves garlic, crushed; 3 tbsp chopped fresh parsley; 2 tbsp snipped fresh chives; 50g freshly grated parmesan; 2 tbsp olive oil; black pepper; wild rocket to garnish. |
| Recipe Method |
| In a bowl mix the breadcrumbs with the olive
oil, garlic, herbs and parmesan. Season with the ground black
pepper. Put the tomatoes in an ovenproof dish, cut side up. Sprinkle the breadcrumb mixture over each of the tomatoes. Bake in a preheated oven (190c/gas5) for 15 minutes until golden and crispy on top. Serve warm garnished with rocket leaves. |
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