© J Sainsbury plc 2020
Roasted Jubilee tomatoes with a fresh herb crust
Top these tasty tomatoes with a herby breadcrumb mixture to make a simple starter or side
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Ready in 25 minutes
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Cooking time 20 minutes
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Prep time 5 minutes
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Serves 8 people
Ingredients
- 4 Jubilee tomatoes
- 1 slice white bread
- 1 tsp fresh thyme leaves, chopped
- 1 tbsp fresh parsley leaves, chopped
- 1 tsp fresh chives, chopped
- 1 tbsp extra virgin olive oil
- 1 garlic clove, crushed
- 4 tsp wholegrain mustard
Method
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1
Remove the tomatoes from the vine and wash. Preheat the oven to 200°C/gas mark 6. Toast the bread, then remove the crusts and blitz in a food processor to make crumbs. Add the herbs, oil and garlic and pulse briefly to mix. Season.
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2
Halve the tomatoes and put one layer into a shallow ovenproof dish. Spread the cut surfaces with a little mustard then generously cover with the herb crumb mix. Bake for 15-20 minutes, until the topping is crunchy and lightly browned.
