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Andalusian Stuffed Tomatoes

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Moderately easy

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Picture by: Annakm

Recipe by: Annakm

These tomatoes not only look pretty but taste delicious and fresh.

Ready in 50 mins

Saved by 32 cook(s)

Ingredients

Serves: 6

6 large tomatoes
100g fresh breadcrumbs
3 tbsp parsley, chopped
salt and black pepper
2 tbsp butter
1 onion, chopped
50g Manchego cheese, grated
1 tbsp thyme, chopped

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Preparation method

Prep: 25 mins | Cook: 25 mins

Preheat the oven to 140C / 275F / gas Mark 1

Halve the tomatoes diagonally. Using a small teaspoon remove the seeds and juice and reserve.

Place the breadcrumbs and parsley into a small bowl and add the reserved tomato juice. Season with salt and pepper.

Heat the butter and cook the onion until soft. Add the breadcrumb mix and thyme and cook for a few minutes. Stir in half the cheese and place the mixture into the halved tomatoes. Top with the remaining cheese and bake for 25 minutes. Serve immediately.

Last updated: 03 Apr 2012