herb and Parmesan stuffed tomatoes

You will need to use firm tomatoes for this dish, which is surprisingly light and tasty. These stuffed tomatoes can be served as a light lunch along with a salad.

8 medium-large tomatoes
100 g breadcrumbs
40 g grated vegetarian Parmesan
2 spring onions, finely chopped
2 tbsp chives, finely chopped
2 tbsp basil leaves, finely chopped
½ tsp sea salt
50 ml extra virgin olive oil

View the full recipe at The Circus Gardener’s Kitchen →