Ingredients

  • 4 large tomatoes (halved)
  • 80g dried breadcrumbs
  • 50g parmesan (grated)
  • 1 clove garlic (very finely chopped)
  • 5 sprigs thyme (leaves only)
  • 1 tbs oregano (chopped)
  • 1 tbs flat-leaf parsley (chopped)
  • Salt and pepper
  • 3 tbs extra virgin olive oil

Directions

  1. Preheat oven to 200C. Gently squeeze juice and seeds from 4 large tomatoes (halved) into a bowl.
  2. Add 80g dried breadcrumbs and 50g parmesan (grated) and stir well.
  3. Add 1 clove garlic (very finely chopped), 5 sprigs thyme (leaves only), 1 tbs oregano (chopped), 1 tbs flat-leaf parsley (chopped), salt and pepper.
  4. Place tomato halves in a lightly greased baking dish and drizzle with 1 tbs extra virgin olive oil.
  5. Divide breadcrumb mixture evenly between tomatoes and drizzle with 2 tbs extra virgin olive oil.
  6. Bake for 15-20 minutes or until tops are golden brown. Serve warm or at room temperature.