These make a quick, elegant main for vegetarians and meat-eaters alike. I tend to make them for myself in small batches, as shown here, when M is eating meat for dinner. Alongside some greens or grilled asparagus, a nice hunk of fresh bread, and some cheese, they make a delightful supper.
You can use whatever you like to jazz up the stuffing, including meat, but this is the simplest version. Breadcrumbs, salt, pepper, olive oil, basil, and a light dusting of parmesan brought together with fresh, sweet tomato. They are roasted ever so quickly in a hot oven, and are nicest sprinkled with just a touch of sea salt.
*****
Simple Stuffed Tomatoes
Makes enough for one serving.
2 large plum tomatoes
3 tbsp. breadcrumbs
grated parmesan
a few basil leaves, shredded
olive oil
salt and pepper
1. Gently slice off the very top of the tomatoes, only a few millimetres in, leaving you a thin 'cap' of tomato on which to rest your stuffed ones. Using a teaspoon, gently scoop out the insides of the tomatoes. 2. Mix your breadcrumbs, parmesan, tomato scoopings, and basil with a drizzle of olive oil, just until it comes together roughly. Season to taste and spoon into your tomatoes, gently pressing the stuffing in with the back of your spoon. 3. Rest atop your tomato caps if you are able, or on their sides, drizzle with olive oil, season lightly, and roast at 200 C (400F) for about 12 minutes, or until the tomato wrinkled and the stuffing is golden.
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