Andalusian Stuffed Tomatoes

    50 min

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

    13 people made this

    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

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat the oven to 140C / 275F / gas Mark 1
    2. Halve the tomatoes diagonally. Using a small teaspoon remove the seeds and juice and reserve.
    3. Place the breadcrumbs and parsley into a small bowl and add the reserved tomato juice. Season with salt and pepper.
    4. 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.

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    Reviews in English (1)


    Really tasty side dish or part of a mezze  -  03 Apr 2012