If you have roughly 30 minutes to spend in the kitchen, Stuffed tomatoes might be a spectacular dairy free, lacto ovo vegetarian, and vegan recipe to try. This side dish has 87 calories, 3g of protein, and 4g of fat per serving. This recipe serves 4. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires tomatoes, thyme, chive, and garlic clove. Users who liked this recipe also liked A Stuffed Picnic: Tunan and Artichoke Stuffed Tomatoes, Red Pepper, Fetan and Chick Pea Stuffed Zucchini, Nut and Brown Sugar Stuffed Macintosh Apples, Provençal Tomatoes (Baked Tomatoes Stuffed with Cheese and Breadcrumbs), and Stuffed Tomatoes.
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.
Heat oven to 200C/fan 180C/gas
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.
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.