Stuffed tomatoes

• slice day-old bread1
• chopped thyme1 tsp tsp
• snipped chive1 tbsp tbsp

  or chopped parsley

• olive oil↗1 tbsp tbsp
• garlic clove↗

  crushed

• large tomatoes↗4
• wholegrain mustard↗4 tsp tsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.