Bake these stuffed tomatoes and enjoy with a drizzle of truffle or olive oil. Picture / Babiche Martens

Provencal Stuffed Tomatoes

These juicy tomatoes are stuffed with herbed breadcrumbs and baked to perfection

With larger tomatoes, try this Provencal recipe and stuff them with a crisp nutty filling. Then simply bake in the oven briefly and enjoy with a drizzle of truffle or olive oil. These are a firm favourite every season.

Serves 6

6 large tomatoes
2 cups fresh rustic breadcrumbs
1 cup grated tasty cheese
2 cloves garlic, crushed
1 Tbsp lemon zest
¼ cup lemon juice
¼ cup olive oil
¼ cup chopped walnuts
½ cup chopped parsley
Salt and pepper
1 Tbsp truffle or olive oil to drizzle

1. Preheat an oven to 180C.

2. Slice the tomatoes in half and scoop out the pulp. Turn tomatoes upside down on a paper towel to drain. Discard the pulp.

3. In a bowl combine the breadcrumbs, cheese, garlic, lemon zest, juice, oil, walnuts, parsley and salt and pepper.

4. Place the tomatoes in a baking dish and fill each with the crumb mix. Bake for 20 minutes until golden and softened.

5. Drizzle with truffle oil or olive oil to serve

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