Greg Duncan Powell includes this recipe for tasty baked tomatoes in his book on all things edible in the morning, ‘Breakfast: Food worth getting out of bed for’.
It’s just as good for lunch, with a salad from the garden and nice glass of rielsing.
Photo - Greg Duncan Powell
What you need
4 tomatoes, halved
2 garlic cloves
1 tbspn chopped flat-leaf parsley
fresh breadcrumbs, for sprinkling
4 slices rustic bread, for toasting
What to do
Preheat the oven to 200 C.
Place the tomato halves, cut side up, on a baking tray.
Add the garlic to a mortar and crush with a pestle. Add the parsley with a good pinch of salt and three tablespoons of water and stir to combine.
Spread this mixture on the tomatoes and drizzle with the olive oil.
Finally, sprinkle with the breadcrumbs and bake for about 30 minutes or until the tomatoes are squishy.
Toast the bread slices and serve with the tomatoes.
Serves 4
Greg Duncan Powell - ‘Breakfast: Food worth getting out of bed for’ (Murdoch, $34.95)
Text: Greg Duncan Powell