Thursday, 19 May 2011

Baked Tomatoes with Breadcrumbs

Voted one of the best 10 recipes ever published in the Observer Food Monthly, I have to admit it's quite a handy fallback - particularly when it's spring and the tomatoes are good, but it's still a bit chilly outside and you want something warming. Very easy, and goes with anything. This serves two.


  • Three large, ripe tomatoes
  • 1 slice of bread
  • one small clove of garlic
  • 4 anchovy fillets
  • 1 tsp thyme
  • olive oil

Preheat the oven to 180 C. Slice the tomatoes in half widthwise, and place each half face-up in a small baking dish. Blend up the bread to make medium-coarse breadcrumbs. Crush in a clove of garlic, and snip in the anchovy fillets. Add the thyme and a good glug (about 3 tbsp) of olive oil. Toss the breadcrumbs thoroughly so the oil and flavourings are well-distributed. Top the tomatoes with the breadcrumbs and bake for 40 minutes, until the topping is golden-brown.

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