Hello Sandy, Oh, I love those garlic doves!
Cheers, Anne On 26 Mar 2013, at 13:30, Sandratomkins <[email protected]> wrote: > This is one of the simplest recipes for stuffing tomatoes. All you have to > do'is cut'the tomatoes in half and strew them with flavoured breadcrumbs. > No• peeling or seeding is necessary. Just make sure that the tomatoes are > cooked through, or you will end up with the sort of tomato that comes with > your average provincial hotel breakfast: hard, warm and pitiful. > 100 g fresh breadcrumbs > 1 bunch flat-leaf parsley, leaves only > 4 garlic doves, chopped > thinly pared zest of 1 lemon, chopped > 6tbsp olive oil > 8 large ripe tomatoes, halved salt and freshly ground black > pepper > Place the breadcrumbs in a food-processor with the parsley, garlic and > lemon zest. Process until well blended - the crumbs will turn a lovely > green colour - but don't overwork or the mixture will become pasty. > Pre-heat the oven to 350°F/i8o°C/gas mark 4. > Smear a shallow gratin dish with some of the olive oil and arrange > the tomato halves, cut side up, in the dish without crowding, and season with > salt and pepper. Carefully spoon the breadcrumbs in little piles over each > tomato, trying not to let any fall off. Generously dribble more olive oil > over the tomatoes and bake in the oven for 30 to 40 minutes, or until the > breadcrumbs have browned and the tomatoes are cooked through. Flash under a > pre-heated grill, if necessary, to burnish further. > Serve in the dish at room temperature. PLUM TOMATOES WITH ANCHOVIES AND > BREADCRUMBS > Serves 4 as a snack > An idea from Nigel Slater, the Observer's cookery writer, for bringing > slightly lacklustre tomatoes to life. > 12 plum tomatoes > 200 g fresh breadcrumbs > 8 anchovy fillets, rinsed and chopped a handful of basil, shredded > 2 garlic doves, peeled and crushed > 6tbsp olive oil > freshly ground black pepper > Preheat the oven to 4Z5°F/zzo°C/gas mark 7. > Slice the tomatoes in halfhorizontally. Scoop out the seeds into a bowl and > reserve. Arrange the tomato halves, skin side down, in an oiled ovenproof > dish. Mix the breadcrumbs, anchovies, basil, garlic and 2 (ablespoons of the > olive oil into the tomato seeds and jelly. Season with > black pepper then heap the stuffing into the tomatoes. Spoon over the > remaining olive oii and bake for 20 to 25 minutes until the breadcrumbs > are golden and crunchy. :!/ !l/y .^ > / ^ ^ ^% ^ R K > s% ' *.f "£ a^w»nj»N» > ^ IGKSX*» ^M» Utart » i&Naif?nl«eiK a» l»!lì > g%^ ]'li»ll.lL~ > > Sent from my iPhone > > -- > You received this message because you are subscribed to the "VIPhone" Google > Group. > To search the VIPhone public archive, visit > http://www.mail-archive.com/[email protected]/. > To post to this group, send email to [email protected]. > To unsubscribe from this group, send email to > [email protected]. > For more options, visit this group at > http://groups.google.com/group/viphone?hl=en. > --- > You received this message because you are subscribed to the Google Groups > "VIPhone" group. > To unsubscribe from this group and stop receiving emails from it, send an > email to [email protected]. > For more options, visit https://groups.google.com/groups/opt_out. > > -- You received this message because you are subscribed to the "VIPhone" Google Group. To search the VIPhone public archive, visit http://www.mail-archive.com/[email protected]/. To post to this group, send email to [email protected]. To unsubscribe from this group, send email to [email protected]. For more options, visit this group at http://groups.google.com/group/viphone?hl=en. --- You received this message because you are subscribed to the Google Groups "VIPhone" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. For more options, visit https://groups.google.com/groups/opt_out.
