Stuffed tomatoes

bread chive chives make ahead parsley stuffed thyme tomato tomatoes vegetarian veggie wholegrain mustard

N/A

Source

Ingredients

1 slice day-old bread

1 tsp chopped thyme

1 tbsp snipped chive or chopped parsley

1 tbsp olive oil

garlic clove , crushed

4 large tomatoes

4 tsp wholegrain mustard

Method

A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.

Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.

Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.