Stuffed tomatoes

4 very large firm beef tomatoes, halved and insides removed
150 g breadcrumbs
3 tbsp olive oil
1 small packet smoked pancetta cubes
2 garlic cloves, chopped
handful flat leaf parsley, chopped

Heat the oven to 180C/gas 4. Heat up a frying pan with a little olive oil until very hot then add your pancetta and fry until it is well done and a little crispy, then remove and drain on kitchen paper.

Mix together the breadcrumbs, olive oil, garlic, parsley, pancetta and season to taste. Pack the breadcrumb mixture well into the tomato halves making a nice little mound on top. Put the tomatoes in a roasting tin so that they sit snugly and bake in the oven for 25 minutes, until piping hot and lovely and golden on top. Serve straight from the oven with a fresh salad.

Original post with credits


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