Herb Crusted Tomatoes

Cook time 1 hour
Servings 4 as a side


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

Herb Crusted Tomatoes


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.