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6
20g
75g
2
1
1 cup |
ripe tomatoes
butter
button mushrooms, finely chopped
rashers bacon, finely chopped
spring onion, finely chopped
fresh breadcrumbs
oil, for drizzling |
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Method :
Cut the tops off the tomatoes, and
reserve. Scoop out the seeds and flesh. Melt the butter over low heat and
fry the mushrooms and bacon for 5 minutes, or until soft. Place in a bowl, stir in the
spring onion and breadcrumbs, and season. Fill the tomatoes with the mixture
and replace the tops. Put on a baking tray, drizzle with
oil and roast for 20 minutes, or until heated through.
Serves 6
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