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vegetables | quick herby tomatoes

Serves 2

These are very versatile and easy, and can be made as part of a main meal, starter, side dish or party snack food. And you can make more elaborate versions if you wish.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Optional:

Method...

  1. Heat the oven to 200°C.
  2. In a pan, heat the oil and quickly sauté the shallots and garlic for a few minutes.
  3. Add the bread, lemon and herbs and stir well.
  4. Add the rice milk if using, and then the sun dried tomatoes and/or olives.
  5. Put the halved tomatoes on a baking tray, top with herby crust and bake for 5-10 minutes.

Maybe serve with...

These are lovely with rice or pasta and a vegetable medley. You could stuff smaller tomatoes as a party snack or side dish.

For those able to eat dairy ...

Add any number of grated cheeses.

If you were able to eat goat's cheese, take half a red pepper, place a basil leaf in the bottom, then the place the halved tomato inside, topped with a disc of goat's cheese, then a dollop of caramelised onion relish. Serve with something like dressed rocket, or on a bed of wilted spinach. Reduce some balsamic vinegar until it goes syrupy, drizzle around outside of pepper and serve. Looks marvellous, but actually it takes very little work!

And similarly, if you could eat mozzarella, top the tomato with a slice of cooked aubergine, then mozzarella and bake with herby crust on top.

For those able to eat fish...

Ideal with pan-sealed salmon, tuna or white fish. Or simply flake some fish through pasta, add cherry tomatoes and sun dried tomatoes, put into an ovenproof dish and top with the herby crust (and cheese if using). Alternatively, scoop out the tomato flesh, mix some tuna, tabasco, black pepper, mayonnaise and olives, fill the tomatoes and serve.

For those who can eat wheat...

Simply use wheat bread.

For those who can eat meat...

Serve with grilled, roast or baked chicken.

If you have sun dried tomatoes left, try the pepper pasta or quick fling pasta. If you have basil left, try the simple ratatouille or Scarlett’s secret sauce. Leftover tarragon can be used in the mushroom provençal.


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