Friday, 11 November 2011

Stuffed Baked Tomatoes


This is a quick and simple snack and is best served with salad and crunchy bread. I serve two halves as a portion and slightly cooled (because tomato can remove the skin from the roof of your mouth in two seconds flat when served straight from the oven!)

Serves 4 as a starter

Ingredients
1tbsp Oil
4 Beef tomatoes, halved and seeds removed
180g Cooked tiger prawns or any large prawns
1 Clove garlic, finely chopped
80g Breadcrumbs
Bunch parsley chopped

Method
Prepare the tomatoes, scooping out the seeds with a spoon.


Preheat oven to 180ºC/325ºF/Gas Mark 4. Fry the garlic in the oil on a gently heat in a frying pan until golden. Roughly chop the prawns and add to the pan, cook for 1-2 minutes. Tip the breadcrumbs into the pan, stir to soak up the juices.


Remove from the heat, add the fresh parsley. Fill the tomatoes with the prawn stuffing and bake in a gratin dish for 20-25 minutes.



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