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Cook's notesWe've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
- 4 beef tomatoes
- 100g slightly stale breadcrumbs (use crusts as well)
- 2 large garlic cloves, finely chopped
- generous handful fresh parsley, finely chopped
- 1 tbsp capers, roughly chopped
- 5 tbsp olive oil
- 50g Parmesan, freshly grated
- salt and pepper
Prep time: 15 min
Cooking time: 20 min
Step 1Remove the stalks of the tomatoes, and cut each tomato in half horizontally. Scoop out the insides and reserve. Leave the tomato shells upside-down to drain for 15 minutes or so.
Step 2Preheat oven to 190°C/Gas 5.
Step 3Mix the breadcrumbs with the garlic, parsley, capers and about 3 tablespoons of the juicy bit of the insides of the tomatoes, breaking up any large lumps of flesh.
Step 4Season and mix in just enough of the olive oil to moisten - about 3 tablespoons.
Step 5Stuff the tomatoes with this mixture and sit in an oiled baking dish. Sprinkle over the Parmesan, then drizzle over a final 2 tablespoons of olive oil.
Step 6Bake for about 20 minutes, until lightly browned and sizzling. Serve hot or warm.