Baked Tomatoes with a Herb and Parmesan Crust
Photography by Aaron McLean.
This versatile recipe can be served as a salad or vegetable component of a meal, tossed through hot pasta as a sauce, or use as a topping over grilled fish and meat.
Serves: 6-8
INGREDIENTS
1⁄4 cup each chopped flat-leaf parsley and basil
1 tablespoon finely chopped rosemary
2 cloves garlic, crushed
1⁄2 cup panko breadcrumbs
1 cup freshly grated Parmesan or pecorino cheese
6 good quality anchovies, finely chopped
2 tablespoons capers, chopped
1⁄4 cup finely chopped black olives
finely grated zest 1 lemon
3 tablespoons olive oil
8-10 firm but ripe, vine tomatoes
1⁄2 cup white wine
1⁄4 cup olive oil
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180°C.
Combine the herbs, garlic, breadcrumbs, cheese, anchovies, capers, black olives and lemon zest in a bowl. Add the olive oil and toss.
Slice the tops off the tomatoes and discard. Place the tomatoes side by side in a single layer in a baking dish just large enough to hold them snugly.
Pour the wine into the dish. Sprinkle the tomatoes with the topping and drizzle over the olive oil. Season. Bake for about 40 minutes or until the tomatoes are very tender and the crust is golden. Serve warm or at room temperature.
Panko crumbs: flaky crisp Japanese breadcrumbs, available from Asian supermarkets.
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