Ingredients
6 tomatoes
6 tablespoons breadcrumbs
2 cloves of garlic
6 tablespoons parsley, finely chopped
1 tablespoon paprika
6 teaspoons olive oil
Salt
Sugar
Method
1. Preheat the oven to 160°C.
2. Place the tomatoes on their flattest side.
3. Cut just above the middle and empty the contents. Set the tomato pulp aside.
4. Season the tomatoes with salt and a pinch of sugar each and turn them upside down so that the liquid runs off.
5. Turn right side up and fill with the finely chopped mixture of garlic, parsley, breadcrumbs, paprika and olive oil.
6. Roast for 20 minutes.
To serve
Cut a baguette into thick slices (two per person) and brush with olive oil. Toast them in the oven on both sides until they are golden brown. Rub one side with a clove of fresh garlic.
On the side, put the tomato pulp in a blender, and add some olive oil, garlic, salt and a pinch of sugar. Blend together.
Place two slices of toasted baguette on each plate, smother with the blended tomato and top with a stuffed tomato. Sprinkle with finely chopped parsley. (Serve one or two per person, depending on the size of the tomato.)
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