Tags: vegetable recipes, vegetarian recipes, vegetables, roasted tomatoes
Roasted Tomatoes
By Wicked Food
This dish is the perfect accompaniment to roasts. The tomatoes can be prepared a day in advance, and then popped into the oven before the roast, in particular beef. If vine tomatoes are unavailable, large beef tomatoes can be substituted, cutting the tomatoes in half and then stuffing each half (in this case roast for only 30 minutes).
Recipe creative
 
 
Use organic tomatoes

Serve with Roasts



  
TIME / SERVINGS
Total Time :
65 minutes
Active Time:
20 minutes
Serves:
6 people
INSTRUCTIONS
Preheat the oven to 200°C
Heat the oil in a large frying pan, add the onion and fry over a low heat until translucent. Add the garlic and fry for a minute, then add the mushrooms and fry until soft. Remove from the heat
Combine the onion/mushroom mixture, breadcrumbs and parsley together in a bowl and season with salt and pepper
Slit the tomatoes 3/4 open ±1cm from the top to create an attached lid. Gently scoop the seeds out and discard, taking care not to damage the tomato or lid. Then carefully remove the inside flesh, chop finely and add to the breadcrumb mixture. Stuff the t
Stand the tomatoes upright in a small roasting tin. Drizzle with olive oil and bake in the oven for 45 minutes, or until soft
INGREDIENTS
Oil for frying
1 small onion (finely chopped)
3 garlic cloves (minced)
250g mushrooms (coarsely chopped)
½ cup fresh breadcrumbs
¼ cup fresh parsley (finely chopped)
Salt
Freshly ground black pepper
6 small ripe tomatoes, vines attached if possible and washed
2 tablespoons olive oil
USER COMMENTS
WHAT DO YOU THINK?
You need to log in to add your own comment