Provencal Tomatoes

[Vegetables]

4 medium tomatoes

30g/1oz butter

1 onion, finely chopped

½ clove of garlic, crushed

4 tablespoons stale white breadcrumbs

salt and freshly ground black pepper

a pinch of freshly grated nutmeg

2 teaspoons chopped fresh parsley

1 teaspoon chopped fresh tarragon

TO GARNISH

chopped fresh parsley

1. Preheat oven to 200°C/400°F/Gas mark 6.

2. Cut the tomatoes in half horizontally. Spoon out and strain pulp.

3. Melt the butter in a pan and cook onion in it over a low heat until soft. Add garlic and cook for another minute.

4. Mix the breadcrumbs, salt, pepper, nutmeg, herbs and the onion mixture together with a fork. Add enough strained tomato to make a moist stuffing.

5. Pile the mixture into the tomatoes.

6. Put into an ovenproof dish and bake in the oven for about 20 minutes or until breadcrumbs are golden.

7. Sprinkle with parsley.