Stuffed Baked Tomatoes
The sweetness of these tomatoes is balanced with pungent garlic, walnuts and spice. Serve hot or make ahead and serve at room temperature.
Ingredients
6 Roma tomatoes, cut in half lengthwise
4 tbsp olive oil, divided
2 tbsp walnut crumbs
2 - 3 garlic cloves, crushed
1 cup soft breadcrumbs
1 tbspPesto Sauce Mix, or Epicure seasoning of your choice
1 tsp allspice, ground
Preparation
- Preheat oven to 350° F (175° C).
- Scoop out flesh from tomato halves into a bowl and reserve.
- Warm 2 tbsp oil in frying pan. Add walnuts and cook gently until golden, ensuring the oil or the nuts do not get scorched.
- Stir in remaining ingredients and cook until breadcrumbs start to brown.
- Stir in reserved tomato pulp, mashing with a fork to break it down a little.
- Arrange tomato halves in a baking dish. Fill with breadcrumb mixture. Drizzle with remaining oil and bake for 25 minutes.
- Serve at room temperature straight from baking dish.
Nutritional Information
Per serving: Calories 60, Fat 6 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 3 g (Fibre 1 g, Sugars 1 g), Protein 1 g.
Tips
Sprinkle tops of tomatoes with a little grated Parmesan cheese before baking.
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