Supplied by Helga Kolmel, owner of  Homekeepers who after years in  the restaurant, delicatessen and catering industry turned to teaching housekeeping and cooking skills 

Use the real goat’s cheese!  I know it’s a bit pricy, but so worth every bite!

Italian tomatoes are fleshier and don’t turn so tart when baked, but one can use others.

Serve the tomatoes with a few ciabatta slices as a light lunch, or with some brown rice and a side salad as a meat-free supper.

Great for entertaining. They are a delicious hot starter.

Ingredientscheesy baked tomat

6 ripe Italian tomatoes, halved

100g goat’s cheese, crumbled

50g pecan nuts, coarsely chopped

5ml dried oreganum

30ml fresh parsley, finely chopped

5ml olive oil


Preheat the oven to 200/220 deg. C

  1. Scoop out the seeds from the tomato halves and place the hollow halves in a greased roasting dish.
  2. Half-fill each tomato with cheese and sprinkle with nuts and herbs.
  3. Drizzle with olive oil and season with freshly ground black pepper.
  4. Bake in a pre-heated oven for 10 to 15 minutes until lightly browned.

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