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Tomatoes provencal

Name: Tomatoes provencal
Yield: 6
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

for 6 people

Babiche Martens

Angela Casley

Food writer for Viva

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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.

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

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.