Baked Herby Tomatoes

Ripe tomatoes filled with a savory blend of garlic, anchovies, herbs, and breadcrumbs, then baked until golden and bubbling.

Baking Healthy Side Dish Appetiser Tomatoes

Estimated Nutrition

Calories

168.6

kcal / serving

674.5 kcal total

Carbs

16.3g

per serving

65.2 g total

Fat

10.5g

per serving

42.1 g total

Protein

3.7g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Balsamic Vinegar

To garnish

GrainsCereals

Breadcrumbs

Fresh white

NutsSeeds

pinch

Salt

For seasoning

pinch

Black Pepper

Freshly ground

cloves

Garlic

Finely chopped

tsp

Thyme

Fresh leaves

tbsp

Parsley

Fresh flatleaf, roughly chopped

0.5

tsp

Dried Chilli Flakes

OilsFats

Extra Virgin Olive Oil

2 tablespoons

Seafood

piece

Anchovy Fillets

Canned, finely chopped

Vegetables

450

Tomatoes

Large, ripe but firm

piece

Shallot

Finely diced

Method

Halve tomatoes horizontally, remove seeds, and salt the cut sides.

Drain tomatoes cut-side down on paper for 20 minutes before rinsing and drying.

Preheat the oven to 200°C.

Blend shallot, garlic, thyme, oil, and anchovies into a smooth paste.

Fold parsley, chilli flakes, and breadcrumbs into the paste and season.

Spoon bread mixture into tomato cavities and bake for 15 minutes.

Drizzle with oil and balsamic vinegar before serving.