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