10 x 75 g tomatoes
30 g melted butter
salt
picked parsley
30 g melted butter
salt
picked parsley
for the filling
450 g duxelles
200 g white breadcrumbs
100 ml jus lié
5 g chopped parsley
200 g white breadcrumbs
100 ml jus lié
5 g chopped parsley
method
1. Remove the eyes and cut off the tops of the tomatoes. Carefully remove the seeds using a small spoon.
2. Add the breadcrumbs, jus lié, salt and chopped parsley to the duxelles and mix to a fairly firm consistency.
3. Fill the tomatoes dome-shape and sprinkle with breadcrumbs and melted butter.
4. Place on a buttered tray, and place in the oven at 180°C for 5 minutes to cook the tomatoes and reheat the filling.
5. Serve in a vegetable dish, garnished with picked parsley.
2. Add the breadcrumbs, jus lié, salt and chopped parsley to the duxelles and mix to a fairly firm consistency.
3. Fill the tomatoes dome-shape and sprinkle with breadcrumbs and melted butter.
4. Place on a buttered tray, and place in the oven at 180°C for 5 minutes to cook the tomatoes and reheat the filling.
5. Serve in a vegetable dish, garnished with picked parsley.
serving amount
serves 10
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