Stuffed Tomatoes

Ingredients

6 tomatoes, cut in half, centres scooped out with a (sharp) spoon

Stuffing

• 4 slices bread
• ¼ cup basil leaves (or other herbs of your choice, I’d use marjoram)
• ¼ cup grated cheddar
• ½ onion finely chopped
• 3 cloves garlic finely chopped
• ½ packet feta

Method

Put the bread into a food processor with the basil, the onion, the cheese and the garlic.

Pulse until it is coarsely chopped.

Add ¼ of the tomato centres and the feta and pulse again to combine and break up a little more.

Stuff the tomatoes and place into a 180°C oven for 20 minutes or until nicely browned.

John Hawkesby’s Wine Suggestion

Pinot Noir

• Boundary Vineyards Kings Rd 2007
• Camshorn 2006
• Wyndham Estate Bin 333 2006