Herb Crusted Tomatoes
Cook Time 1 hour
Servings 4 as a side
Ingredients
4 ripe truss tomatoes, cut in half crossways
1 garlic clove, finely chopped
½ small red onion, chopped
4 thyme sprigs, leaves picked
1 handful of basil leaves
2 thick slices of stale sourdough bread, crusts removed, torn
2 tbsp freshly grated parmesan
2 tbsp extra virgin olive oil
Salt & pepper
Method
Preheat the oven to 180°C. Grease a tray with a little oil.
Arrange the tomatoes in a single layer on the prepared tray and season with a pinch of salt and pepper.
Combine the garlic, onion and herbs in a small food processor and pulse four or five times to finely chop. Add the sourdough and parmesan and pulse again until a crumbs form. Add the oil and season with salt and pepper. Pulse again until combined.
Top each tomato half with 1 tablespoon of the breadcrumb mixture, pressing it in with the back of a spoon. Bake for 30–40 minutes until a golden crust forms.