Baked Tomatoes with Coriander Crumbs

Serves 4 - 5
The juicy sweetness of the tomatoes compliments the meat perfectly and adds moisture to the meal. The main watch-point is to choose red ripe tomatoes and to peel them. See step by step pics.
Recipe Category

You will need

6 medium size ripe red plum tomatoes
1 T (15 ml) sugar
2 t (10 ml) Ina Paarman’s Vegetable Spice

2 T (30 ml) olive oil
1 cup (250 ml) fresh white breadcrumbs
2 T (30 ml) Ina Paarman’s Coriander Pesto
2 cloves garlic
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning

Method

Cut out the stem end of the tomatoes. Cut a X at the base.

Cover with boiling water.

Leave to stand for a few minutes then pull of the skins.

Adjust the oven rack to the middle position. Preheat the oven to 180°C.

Mix sugar and Vegetable Spice. Sprinkle the peeled tomatoes with this mixture.

Arrange the tomatoes tightly together in an ovenproof dish.

Bake for 40 minutes.

While the tomatoes are in the oven, prepare the crumb topping.

Stir-fry the breadcrumbs in the olive oil, when crisp stir in Coriander Pesto and stir-fry briefly. Keep on one side.

Sprinkle crumb mixture over cooked tomatoes and serve.