Recipes

Hot Stuffed Tomatoes Serves 4 Stand the tomatoes on their stem ends and slice off the top quarter. Remove the pulp with a small spoon. Stand tomatoes upside down to drain. Melt the margarine in a pan and fry the onion, garlic and celery until soft but not browned. Stir in the breadcrumbs, herbs and tomato pulp. Season well. Fill the tomato cases with the mixture and replace the tops. Cook in the oven at 180°C (350°F/Gas mark 4) for about 20 minutes. Serve hot.

Ingredients 4 British Beef Tomatoes 25g (1oz) margarine 1 medium onion, peeled and finely chopped 1 small clove garlic, peeled and crushed 2 sticks celery, finely chopped 40g (11/2oz) fresh wholemeal breadcrumbs 15ml (1 tbsp) chopped fresh herbs ie basil, oregano, marjoram