These herby stuffed tomatoes are great as a starter or as an accompaniment for your main meal! The perfect summer dish which is simple to make, extremely healthy and packed full of flavour.
- 4 large tomatoes
- 40 grams of GF breadcrumbs (or blend 2 slices of GF bread and make your own)
- 1 white onion, finely diced
- 1 garlic clove, crushed
- 15 black pitted olives, diced
- 2 tablespoons capers
- 3 tablespoons fresh parsley, finely chopped
- 2 tablespoons of fresh oregano, finely chopped
- 1 tablespoon mint, finely chopped
- ½ tablespoon of fresh thyme, finely chopped
- 1 tablespoon of balsamic Vinegar
- Extra Virgin Olive Oil
- Salt and Pepper
- Pre-heat the oven to 160 degrees.
- Slice the top of the tomato and carefully remove all the juice from the inside of them, you can discard the juices and seeds.
- Salt the inside of the tomatoes and turn up-side down on a plate to help drain off any moisture.
- To make the herb mixture. Place some olive oil in a saucepan and sauté the onions for a few minutes, next add the garlic and diced olives. Cook for a further few minutes.
- Next turn off the heat and stir in the herbs, capers, breadcrumbs and balsamic vinegar – allow to cool.
- Prepare the tomatoes by using some kitchen roll to pat out any remaining moisture.
- Line your baking tray and place the tomatoes on the tray.
- Stuff each tomato with equal parts of the herb mixture.
- Drizzle the tops with olive oil and cook for 40 minutes or until topping is brown and crisp!
NOTE: You can use a combination of any herbs for this, I have made it with chives, basil and parsley before too which was delicious!