INGREDIENTS | SERVES 4/6

4/8 vine tomatoes
130g of sliced bread (cut off crusts)
15g of basil
10g of parsley
½ clove of garlic
2 tablespoons of olive oil
Salt, pepper

PREPARATION
Cut the tomatoes in half and scoop out the seeds.
Salt the tomatoes and then turn them upside down on a tea towel to drain.
Prepare the herby bread mix by blitzing the sliced bread, basil, parsley, garlic, olive oil, salt and pepper together in a food processor.
Stuff the tomatoes with the bread mixture and arrange them in the dish.
Drizzle with olive oil and bake in the oven.

Select “VEGETABLES” from the “RECIPES” menu then the “TOMATO GRATIN” recipe and confirm.

TIPS AND VARIATIONS
• If you like, add a few mint leaves to the herby bread for extra flavour.
Stuffed tomatoes can be served cold as a summer hors d’oeuvres.