| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Food networ, Food4 |
8 |
servings |
INGREDIENTS
| 4 |
lg |
Ripe beef tomatoes |
|
|
Salt and pepper |
| 4 |
|
Garlic cloves |
| 1 |
lg |
Bunc flat-leaf parsley |
| 1 |
tb |
Rosemary leaves; chopped |
| 40 |
g |
Breadcrumbs |
| 3 |
tb |
Freshly grated parmesan cheese |
| 75 |
ml |
Olive oil |
INSTRUCTIONS
Pre-heat the oven to 190C/375F/gas 5. Grease a shallow ovenproof dish.
Cut the tomatoes in half and sprinkle lightly with salt. Put them, cut side
up, in the prepared dish.
Crush the garlic and finely chop the parsley. Mix together the garlic,
parsley, rosemary, breadcrumbs, cheese, oil and pepper then press some of
the mixture on top of each tomato half.
Bake in the oven for 20 minutes or until the tomatoes are soft but still
hold their shape. Serve hot.
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