I find that vegetarian stuffed tomatoes need a generous amount of fresh herbs to make a flavourful dish.
1 person made this
6 large tomatoes (ripe but firm)
60g walnuts, chopped
2 garlic cloves
1 small bunch flat leaf parsley
1 small bunch basil
6 tablespoons freshly grated Parmesan
fine breadcrumbs or panko
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Roast the millet in an dry frying pan over medium heat till lightly coloured and starting to get fragrant.
Bring 300ml water to the boil in a small pot. Add the millet and reduce the heat. Cover and simmer till the water has been mostly absorbed, about 30 minutes. Make sure there is sufficient liquid in the pot throughout cooking, add a bit more if necessary. Drain if there is still water left when the millet is soft.
Preheat the oven to 190 C / Gas 5.
Wash the tomatoes and remove the cores. Scoop out as much as possible from the flesh with a grapefruit spoon without damaging the walls.
Place the flesh in a sieve and let drain. Chop the flesh and reserve the drained liquid for another use, for example tomato sauce or soup.
Roast the walnuts in the ungreased pan till fragrant. Let cool then chop.
Mince the garlic, parsley and basil leaves. Mix in a bowl with the walnuts, millet and Parmesan. Generously season with salt and pepper and fill the tomatoes with that mix. Place the tomatoes in an ovenproof dish.
Sprinkle the filling with breadcrumbs and dab with butter. Bake in the preheated oven till the tomatoes are soft and the breadcrumbs browned.