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Print this Recipe    Herbed Tomatoes

HERBED FILLED TOMATOES

6 large firm tomatoes
1/4 cup finely chopped parsley
4 Tbs finely chopped fresh basil
1 Tbs finely chopped thyme
3 Tbs chopped shallots or spring onions
3 cloves garlic, crushed
salt and pepper to taste
1/4 - 1/2 cup fresh breadcrumbs
oil
lemon wedges to garnish

Prepare the tomatoes for stuffing, reserving the pulp. Combine
the pulp with the herbs, shallots and garlic. Season to taste,
then bind with sufficient breadcrumbs to make a stiff paste. Spoon
the mixture into each tomato shell and brush with oil. Arrange
the tomatoes in an oiled, shallow ovenproof dish and cover with a
oiled lid. Bake in preheated oven 180 C for 30 minutes. Remove
the lid, increase the heat to 200 C and bake a further 5 minutes.
Serve garnished with lemon wedges.

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