Photo by Babiche Martens
With larger tomatoes, try this Provencal recipe and stuff them with a crispy nutty filling. Then simply bake in the oven briefly and enjoy with a drizzle of truffle or olive oil. These are a firm favourite every season.
- Preheat an oven to 180C.
- Slice the tomatoes in half and scoop out the pulp. Turn tomatoes upside down on a paper towel to drain. Discard the pulp.
- In a bowl combine the breadcrumbs, cheese, garlic, lemon zest, juice, oil, walnuts and parsley. Season with salt and pepper.
- Place the tomatoes into a baking dish and fill each with the crumb mix. Bake for 20 minutes until golden and softened.
- Drizzle with truffle oil or olive oil to serve.
For more of Angela's tomato recipes