Cut the tomatoes horizontally into halves. Using a
small fork, gently remove the seeds and the membranes
holding the seeds. Salt and pepper the inside of the
tomatoes to your taste. Place upside down on kitchen
paper to allow the extracted water to drain out.
Mix the bread crumbs with the finely crushed
garlic, finely chopped parsley, salt and pepper to
taste. Whilst doing so, sprinkle with drops of the extra
light olive oil & mix well. Divide the stuffing into 8
portions.
Set your oven to 200 degree
C.
Pat the tomatoes dry with absorbent kitchen paper.
Carefully put the portions of the parsley and bread
crumbs filling into and on top of the tomato halves.
Place the tomato halves on a sheet of baking paper in a
flat baking tray. Drizzle with the extra light olive oil
without drenching the filling.
About 20 minutes before serving, oven bake in the middle level until the crumbs are lightly browned and
the tomatoes are hot through but still hold their shape.
Serve immediately.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe. Information
contained in this homepage is given as supplied and in good faith. No
responsibility is taken for any losses or misgivings which may arise from the
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and as such, we cannot guarantee perfect results from the use of our recipes for
everyone. We welcome emails bringing to our attention any inaccuracies or
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