4 beef tomatoes
1 1/2 tbsp chopped parsley
1 small clove garlic, peeled
1 tbsp capers
6 tbsp fine breadcrumbs
oregano
extra-virgin olive oil
salt and pepper
1 1/2 tbsp chopped parsley
1 small clove garlic, peeled
1 tbsp capers
6 tbsp fine breadcrumbs
oregano
extra-virgin olive oil
salt and pepper
method
1. Preheat the oven to 320°F (160°C) mark 2 1/2.
2. Chop the parsley very finely with the garlic and transfer to a bowl.
3. Chop the capers coarsely and place in the bowl; add 3 tbsp of the breadcrumbs and mix well.
4. Stir in 1 tbsp oil and a generous pinch each of oregano and freshly ground black pepper.
5. Rinse the tomatoes and cut horizontally in half. Place cut side uppermost on an oiled baking sheet. Sprinkle with a little salt; cover each cut surface with some of the prepared mixture.
6. Sprinkle the topping on each tomato with a little oil and cover with a layer of plain breadcrumbs.
7. Bake in the oven for 25 - 30 minutes, placing the tomatoes under a very hot grill for the last 3 minutes to brown the topping. Serve hot or warm.
2. Chop the parsley very finely with the garlic and transfer to a bowl.
3. Chop the capers coarsely and place in the bowl; add 3 tbsp of the breadcrumbs and mix well.
4. Stir in 1 tbsp oil and a generous pinch each of oregano and freshly ground black pepper.
5. Rinse the tomatoes and cut horizontally in half. Place cut side uppermost on an oiled baking sheet. Sprinkle with a little salt; cover each cut surface with some of the prepared mixture.
6. Sprinkle the topping on each tomato with a little oil and cover with a layer of plain breadcrumbs.
7. Bake in the oven for 25 - 30 minutes, placing the tomatoes under a very hot grill for the last 3 minutes to brown the topping. Serve hot or warm.
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