Layered potato cake
A perfect potato dish for Sunday lunch or dinner party - serve in wedges, or put the whole cake on the table for everyone to cut into
Stuffed tomatoes
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 30 mins
- Easy
- Serves 4
Skip to ingredients
- 1 slice day-old bread
- 1 tsp chopped thyme
- 1 tbsp snipped chiveor chopped parsley
- 1 tbsp olive oil
- garlic clovecrushed
- 4 large tomatoes
- 4 tsp wholegrain mustard
Nutrition: per serving
- kcal76
- fat4g
- saturates1g
- carbs9g
- sugars4g
- fibre2g
- protein2g
- salt0.35glow
Method
step 1
A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
step 2
Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
step 3
Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.
