Roasted Jubilee tomatoes with a fresh herb crust

These tomatoes, when topped with a herby breadcrumb mixture, make a very nice starter or side dish. If you do not wish to use breadcrumbs, a substitute such as toasted pine nuts could be used instead...

Ingredients:
Serves 8
4 Jubilee tomatoes
1 slice white bread (or toasted pine nuts if preferred)
1 tsp fresh thyme leaves, chopped
1 tbsp fresh parsley leaves, chopped
1 tsp fresh chives, chopped
1 tbsp extra virgin olive oil
1 garlic clove, crushed
4 tsp wholegrain mustard

Method:

1. Remove the tomatoes from the vine and wash. Preheat the oven to 200°C/gas mark 6. Toast the bread, then remove the crusts and blitz in a food processor to make crumbs. Add the herbs, oil and garlic and pulse briefly to mix. Season.
2. Halve the tomatoes and put one layer into a shallow ovenproof dish. Spread the cut surfaces with a little mustard then generously cover with the herb crumb mix. Bake for 15-20 minutes, until the topping is crunchy and lightly browned.

Each serving provides:
2.9g carbohydrate 0.3g fibre 0.8g protein 1.7g fat

Recipe idea from here

We try and bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan