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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A quick to prepare and delicious starter from a vegetarian cookbook called Plenty by Yotam Ottolenghi. I didn't use all of the herbs in the recipe and used half the amount of dried herbs for some and it was still very tasty! Read more ! Ingredients:
4 large tomatoes (ripe but firm) |
1 onion, finely chopped |
2 garlic cloves, crushed |
12 black olives, roughly chopped |
2 tbsp olive oil |
30g breadcrumbs |
2 tbsp chopped oregano |
3 tbsp chopped parsley |
1 tbsp chopped mint |
1 1/2 tbsp chopped capers |
salt and pepper |
Directions:
1. Preheat the oven to 160C. Trim off the top of each tomato and discard. Use a teaspoon to remove the flesh from the insides. Lightly salt the insides of the tomatoes and place upside-down in a colander to drain off some moisture.
2. Heat 1 tbsp of the oil in a pan and lightly fry the onion, garlic and olives until the onion has softened. Remove from the heat and stir in the breadcrumbs, herbs, capers and seasoning.
3. Fill the tomatoes with the herb stuffing, pressing down gently and leaving some piled on top to get crispy.
4. Drizzle with the remaining oil and bake for 30 minutes, or until the tomatoes soften.
5. Serve with a few pieces of goats cheese, or a simple salad.
6. Enjoy, comment and rate!
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