Tomatoes stuffed with olives, garlic and parsley
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Ripe tomatoes |
| Salt and pepper | ||
| 2 | slices | Wholemeal bread |
| 1 | Clove garlic; halved, up to 2 | |
| Olive oil | ||
| 2 | ounces | Fresh parsley; chopped |
| 8 | Black olives; pitted and finely | |
| ; chopped | ||
Directions
Cut the tomatoes in half, score the cut surface with a sharp knife, press in some salt and when it has dissolved, turn the tomatoes upside down on a plate and leave them for 1-2 hours.
Cut the crusts off the bread and rub on both sides with the garlic.
Sprinkle with olive oil and leave to soften. Mix the parsley with the olives and bread, season well.
Squeeze the juice and pulp from the tomatoes and press in the bread and parsley mixture.
Put the tomatoes into a gratin dish, sprinkle with more olive oil and cook under the grill, slowly at first then closer to the heat to brown the surface. Serve at once, with shavings of parmesan cheese on top if desired.
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