Use whole wheat breadcrumbs in place of white, for added colour, flavour and fibre. Use 1 - 2 tsp mixed dried herbs, if fresh herbs are not available.
ingredients
serves 4 - 6
1 1/2 pound large red and yellow tomatoes
2 tsp red wine vinegar
1/2 tsp wbolegrain mustard
1 garlic clove, crushed
2 tsp chopped fresh parsley
2 tsp snipped fresh chives
1/2 cup fresh fine white breadcrumbs, for topping
salt and black pepper
method
1. Preheat the oven to 200°C/400°F. Thickly slice the tomatoes and arrange half of them in a 3 3/4 cup ovenproof dish.
2. Mix the vinegar, mustard, garlic and seasoning together. Stir in 2 tsp cold water. Sprinkle the tomatoes with half the parsley and chives, then drizzle over half the dressing.
3. Lay the remaining tomato slices on top, overlapping them slightly. Drizzle with the remaining dressing.
4. Sprinkle over the breadcrumbs. Bake for 25 minutes or until the topping is golden. Sprinkle with the remaining parsley and chives. Serve immediately, garnished with sprigs of parsley.
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