Baked tomatoes with crumb topping

Baked tomatoes with crumb topping

This makes a great starter or a side dish to have with fish or lamb.

By , 21 September 2015
Baked tomatoes with crumb topping
  • Ready in: 30 mins
  • Serves: 6
  • Price: £1.00 per serving
Nutritional Info
Each 188g serving contains
  • Fat 12
  • Sat Fat 5.5
  • Sugar 5.6
  • Salt 0.92
  • Cals 200
of your reference intake.
Typical energy values per 100g: 445kJ/106kcal.
  • 1 tbsp olive oil
  • 6 large vine tomatoes (or 12 medium vine tomatoes), halved
  • 25g butter
  • 4 spring onions, trimmed and chopped
  • 80g pack Asda Sliced Pancetta, cut into small pieces
  • 75g fresh white breadcrumbs
  • 1 tbsp chopped thyme leaves
  • 25g Parmesan, grated
  • 25g mature Cheddar, grated
  • Pre-heat the oven 180C/160C Fan/Gas 4. Grease a shallow ovenproof dish or baking tray with a little of the oil – it should be just large enough to hold the tomatoes in a single layer. Arrange the tomatoes evenly on the tray, cut side up.

  • Heat the rest of the oil in a pan with the butter. Add the chopped spring onions and pancetta and cook over a medium heat for 3-4 minutes.

  • Tip into a bowl and add the breadcrumbs, thyme leaves, Parmesan and Cheddar. Season to taste.

  • Spoon the crumb topping on the tomatoes and bake for 15-20 minutes or until crisp on the top.