Tomatoes provencal

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.

Ingredients

6 large	Tomatoes (Main)
2 cups	Fresh rustic breadcrumbs
1 cup	Grated tasty cheese
2	Garlic cloves, crushed
1 Tbsp	Lemon zest
¼ cup	Lemon juice
¼ cup	Olive oil
¼ cup	Chopped walnuts
½ cup	Chopped parsley
1 Tbsp	Truffle oil, or olive oil, to drizzle

Directions

1. Preheat an oven to 180C.
2. Slice the tomatoes in half and scoop out the pulp. Turn tomatoes upside down on a paper towel to drain. Discard the pulp.
3. In a bowl combine the breadcrumbs, cheese, garlic, lemon zest, juice, oil, walnuts and parsley. Season with salt and pepper.
4. Place the tomatoes into a baking dish and fill each with the crumb mix. Bake for 20 minutes until golden and softened.
5. Drizzle with truffle oil or olive oil to serve.

For more of Angela's tomato recipes

• Fresh tuna nicoise salad
• Ricotta and tomato tarts