4 large tomatoes, halved
1 garlic clove, skinned and cut into thin slivers
1 tsp (5 ml) chopped fresh oregano or 2.5 ml (1/2 tsp) dried pepper, to taste
25 ml (1 1/2 tbsp) fresh wholemeal breadcrumbs
1 tbsp (15 ml) grated Parmesan cheese
Watercress (salad cress) sprigs, to garnish
1 garlic clove, skinned and cut into thin slivers
1 tsp (5 ml) chopped fresh oregano or 2.5 ml (1/2 tsp) dried pepper, to taste
25 ml (1 1/2 tbsp) fresh wholemeal breadcrumbs
1 tbsp (15 ml) grated Parmesan cheese
Watercress (salad cress) sprigs, to garnish
method
1. Stud the tomato halves with the garlic slivers and sprinkle over the oregano and seasoning.
2. Leave to stand for 15 minutes, then remove the garlic, if preferred.
3. Mix the wholemeal breadcrumbs with the Parmesan cheese and then sprinkle the mixture over the tops of the tomatoes.
4. Cook under a moderate grill for 3 minutes, then increase the heat to high and cook for a further 30 seconds, until the topping on the tomatoes is crisp and golden brown.
5. Garnish with the watercress sprigs and serve immediately.
2. Leave to stand for 15 minutes, then remove the garlic, if preferred.
3. Mix the wholemeal breadcrumbs with the Parmesan cheese and then sprinkle the mixture over the tops of the tomatoes.
4. Cook under a moderate grill for 3 minutes, then increase the heat to high and cook for a further 30 seconds, until the topping on the tomatoes is crisp and golden brown.
5. Garnish with the watercress sprigs and serve immediately.
serving amount
serves 4
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