Tomatoes on the vine, smell amazing, are incredibly delicious and make a fabulous addition to any dish. I used the same filling as I make for my stuffed pepper. I just added a pinch of chili and a few more fresh herbs. The tomatoes burst and they become hot. The filling grows and expands, becomes slightly crunchy on top yet the soft tomato holds all of the filling in place. Inexpensive to make yet very quick to prepare.

Something different for a BBQ, a side for fish or a juicy steak. The choice is yours.

   

6-8 Large tomatoes on the vine

100g fresh breadcrumbs
50g freshly grated Parmesan
1 tsp bicarb
2 cloves of garlic, crushed
Small bunch of oregano, thyme and basil, chopped
Salt and pepper to season
A little pinch of chili or a small fresh chili 
2 eggs
1. Preheat the oven to 190C.
2. Choose a dish and slice the top off the tomato, keeping the stalk on. Scoop out the soft part of the tomato, including seeds and pulp, discard.
3. In a bowl you need to mix all of the ingredients listed above. If you enjoy a little spicy kick add a small freshly chopped chili or a tiny bit of dried chili.
4. Fill these plump tomatoes using a teaspoon and pop into your chosen dish, push and squeeze them in and make sure the tomatoes are full to the brim. A tight fit is perfect.
Drizzle over some ‘Extra virgin olive oil’ to add a little added flavour. Bake for around 30 minutes. They will smell incredible. If you double the amount above they will keep in the fridge and are ideal as a side dish in a salad or squashed between some bread.
Carmela x