4 British beef tomatoes
25g (1oz) Butter
1 Medium onion, peeled and finely chopped
1 Small clove garlic, peeled and crushed
40g (1½oz) Fresh wholemeal breadcrumbs
15mlsp (1tbsp) Chopped fresh herbs e.g. basil, oregano, marjoram
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Stand the tomatoes on their stem ends and slice off the top quarter. Remove and reserve the tomato pulp. Turn the tomatoes upside down to drain.
Melt the butter 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. Place the tomatoes in an ovenproof dish and bake in the oven for about 20 minutes. Serve hot.
Tip To give the filling a crisp and golden top, remove the tomato lids and place them in the base of the dish halfway through the cooking time.
Did You Know?
If all the British tomato plants were lined up end to end, they would wrap round the equator 8 times.