Stuffed Toma­toes

SERVES 4 PREP 20 min­utes + cool­ing COOK 35 min­utes

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4 large equal-sized


1/3 cup soft fresh bread­crumbs, plus 2 ta­ble­spoons ex­tra 200g sausage mince 1 onion, finely grated 2 cloves gar­lic, crushed 2 ta­ble­spoons finely chopped flat-leaf pars­ley

1 egg, lightly whisked 1 ta­ble­spoon light olive oil,

plus 1 ta­ble­spoon ex­tra Mixed green salad, to serve


Pre­heat oven to 180ºC/160ºC fan-forced. Line an oven tray with bak­ing pa­per. Slice tops from toma­toes; re­serve. Us­ing a tea­spoon, re­move seeds and flesh from toma­toes, leav­ing a 2cm-thick shell; re­serve.


Com­bine bread­crumbs, umbs, mince, onion, gar­lic, pars­ley, egg and re­serve­drved tomato flesh in a bowl. wl. Spoon mince mix­ture into tomato shells. Place on pre­pared tray. Driz­zle with oil. Top with ex­tra bread­crumbs and the re­served tomato lids. Driz­zle with ex­tra oil. Bake for 35 min­utes or un­til cooked. Serve with salad.

“This is such a sim­ple recipe to make for the fam­ily.” – CATH BURGES, BUNBURY, WA

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