Retro roasted tomatoes

Recipe from: 27 January 2014
recipes baking tomatoes vegetarian roast

Ingredients 10
Servings 6
Time 00:10

Ingredients

  • 6-8
    large, juicy ripe tomatoes
  • 400
    g
    steamed Swiss chard spinach (squeeze excess liquid out)
  • 10
    ml
    olive oil
  • 1
    small onion - finely chopped
  • 1
    clove garlic - crushed
  • Pinch of ground nutmeg
  • Salt and pepper to taste
  • 200
    g
    Danish feta - cubed
  • ½
    cup
    grated parmesan cheese
  • ¼
    cup
    breadcrumbs
 

Method

00:20
 
Preheat the oven to 200°C.

Slice the root ends of the tomatoes off and scoop the seeds and excess juice out of each tomato. Place onto a greased baking tray.

Heat the oil in a frying pan and sauté the onion until soft and glossy, add the garlic and nutmeg and fry for a few seconds. Remove from the heat.

Place the spinach, fried onion mixture, feta(reserve 6-8 cubes for assembling) and half of the parmesan in a food processor. Blitz until smooth and well combined. Season to taste.

Spoon the spinach mixture into each tomato. Push a cube of feta into each filled one.

Combine the breadcrumbs and remaining parmesan and sprinkle generously on top of the tomatoes.

Roast for 15 – 20 minutes (depending on size).

Serve as is or try with herby couscous and grilled lamb chops or chicken.

Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.
 

Read more on: vegetarian  |  recipes  |  baking
 

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