Baked Herby Tomatoes

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb tomato (ripe but firm)
• salt & freshly ground black pepper
• 1 shallot, finely diced
• 2 cloves garlic, finely minced
• 1 teaspoon fresh thyme leave
• 2 tablespoons extra virgin olive oil
• 4 anchovy fillets, finely chopped
• 2 tablespoons flat leaf parsley, roughly chopped
• 1/2 teaspoon dried chili pepper flakes
• 1 3/4 ounces fresh breadcrumbs
• extra virgin olive oil (to garnish) (optional)
• balsamic vinegar (to garnish) (optional)

Recipe

• 1 wash tomatoes, dry, then cut in half horizontally.
• 2 remove the seeds.
• 3 sprinkle the cut sides with salt and place cut side down on paper toweling to remove some liquid.
• 4 leave to stand for 20 minutes.
• 5 this will help to prevent tomatoes from getting mushy, and concentrate tomato flavor.
• 6 rinse and pat dry with paper toweling.
• 7 preheat the oven to 400°f place the shallot in a mini food processor along with the garlic, thyme, oil, and anchovies.
• 8 process to a smooth paste.
• 9 transfer paste to a bowl and fold in the parsley, chili flakes and breadcrumbs until well combined.
• 10 season with salt and pepper to taste, remembering that the anchovies are salty in themselves.
• 11 spoon the mixture into the tomato cavities.
• 12 bake for about 15 minutes or until golden.
• 13 transfer to a serving dish and serve hot or at room temperature, drizzled with olive oil and/or balsamic vinegar, if desired.