Retro roasted tomatoes
|6-8||tomatoes — large|
|400 g||swiss chard — steamed|
|10 ml||fresh chillies — 573|
|1||onion — small, finely chopped|
|1||garlic — cloves, crushed|
|nutmeg — ground, pinch|
|salt and freshly ground black pepper — to taste|
|200 g||feta cheese — Danish, cubed|
|½ cup||parmesan cheese — grated|
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.