Herby Stuffed Tomatoes
Little bites of tomatoey goodness with a toasty, herby filling.
Servings: 14 tomatoes
Ingredients
- 16 4-5 cm diameter tomatoes Try to find tomatoes that are 'bite size'
- 1 clove garlic minced finely
- 80 g panko breadcrumbs
- 2 teaspoon nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 Tbs olive oil ½ to grease the oven tray, half for the filing.
- Salt & Pepper to taste
Instructions
- Pre-heat the oven to 180c / Gas Mark 6 & grease a baking tray with half the olive oil.
- With a sharp knife, cut out the stem of the tomato in a little hat shape. Keep the hat!
- With a small teaspoon, scoop out the hard core of the tomatoes and the seeds & juice. Discard the hard core, but keep the seeds and juice in a bowl.
- In the bowl with the seeds & juice of the tomatoes, mix in the herbs, breadcrumbs & nutritional yeast.
- Add half the olive oil into the filling and gently stir in until the mix comes together.
- Grease a Gently spoon the filling into the tomatoes and lay them with their little 'hats' out on the baking tray.
- Bake in the oven for around 10 mins, until the tomatoes are soft and the filling is crunchy & golden on top.