->Herbed Tomatoes <-

6 large firm tomatoes

1/4 cup finely chopped parsley

4 Tbs finely chopped fresh basil

1 Tbs finely chopped thyme

3 Tbs chopped shallots or spring onions

3 cloves garlic, crushed

salt and pepper to taste

1/4 - 1/2 cup fresh breadcrumbs

oil

lemon wedges to garnish

Prepare the tomatoes for stuffing, reserving the pulp. Combine

the pulp with the herbs, shallots and garlic. Season to taste,

then bind with sufficient breadcrumbs to make a stiff paste. Spoon

the mixture into each tomato shell and brush with oil. Arrange

the tomatoes in an oiled, shallow ovenproof dish and cover with a

180 C for 30 minutes. Remove

200 C and bake a further

5 minutes.

Serve garnished with lemon wedges.