4 beef steak or large tomatoes
100 g fresh white breadcrumbs
1 tbsp Italian seasoning
1 large clove garlic, crushed
12 black pitted olives, quartered
salt and freshly ground black pepper
2 tbsp olive oil
100 g fresh white breadcrumbs
1 tbsp Italian seasoning
1 large clove garlic, crushed
12 black pitted olives, quartered
salt and freshly ground black pepper
2 tbsp olive oil
method
1. Preheat the oven to 240°C, 475°F, Gas Mark 9.
2. Slice the top off each tomato and set to one side.
3. Scrape out the pulp of each tomato, roughly chop and place in a bowl with the breadcrumbs, Italian seasoning, garlic, olives and season to taste.
4. Fill each tomato cavity, pop the lids on top and place in an ovenproof dish, so they fit tightly.
5. Sprinkle with the oil and bake for 30 minutes.
2. Slice the top off each tomato and set to one side.
3. Scrape out the pulp of each tomato, roughly chop and place in a bowl with the breadcrumbs, Italian seasoning, garlic, olives and season to taste.
4. Fill each tomato cavity, pop the lids on top and place in an ovenproof dish, so they fit tightly.
5. Sprinkle with the oil and bake for 30 minutes.
serving amount
serves: 4
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