• 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


  1. 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.

  2. 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.

Nutritional Details

Each serving provides
  • Energy 130kj 31kcal 2%
  • Fat 1.7g 2%
  • Saturates 0.3g 2%
  • Sugars 1.5g 2%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 327kj/78kcal

Each serving provides

2.9g carbohydrate 0.3g fibre 0.8g protein

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