A pinnacle of tomato deliciousness.

INGREDIENTS

• 2 large, ripe beefsteak tomatoes
• 2 large handfuls parsley
• 2 cloves garlic
• 1 slice of bread, grated
• Olive oil

METHOD

1. Slice the tomatoes in half horizontally across the middle
2. Use a small teaspoon or spoon handle to flick out the seeds. In beefsteak tomatoes there is alot of flesh and the seeds are clustered in small pockets. You can spread these seeds to dry on a paper towl, label and save for next year.
3. Sprinkle with salt and leave upside down to drain.
4. Chop the parsley with a sharp knife until it is reduced in size by about a half. Add the garlic and chop until you have a fi Ely chopped mixture. Add the breadcrumbs and keep chopping until the whole lot is incorporated into a crumbly mixture.
5. Take the tomatoes and fry in hot oil, cut side down until the surface is caramelised. Be careful, they can spit.
6. Carefully place the stuffing into the cavities left by the seeds, and mound on the top surface of each tomato.
7. Place in an oven proof dish, drizzle with olive oil and bake 180C until the tomatoes are soft but not falling apart, about half an hour.