(per serving – 1/4 recipe)
887kJ / 212kcal
33.5g carbohydrate of which 9g sugars
5g fat of which 2g saturates
353mg sodium equivalent to 0.8g salt
- 8 tomatoes, halved
- 3 handfuls cherry tomatoes, halved
- 1 tsp dried mixed herbs
- 2 tsp fresh chives, chopped (optional)
- 2 tbsp white or wholemeal breadcrumbs (dried not fresh)
- 4 tsp parmesan cheese, finely grated
- 4 slices wholemeal bread
- 1 pinch ground black pepper
1 Preheat the oven to 190°C/fan oven 170°C/gas mark 5.
2 Arrange the tomatoes, cut sides up, on a baking sheet. Sprinkle with the dried herbs and chives (if using) and season with black pepper. Roast for 10 minutes, then sprinkle the breadcrumbs and parmesan cheese 4 tsp parmesan cheese, finely grated over them. Roast for 5 more minutes.
If you’re vegetarian, make sure you choose a vegetarian version of parmesan cheese.
3 Meanwhile, toast the bread. Place the toast on warmed plates and share the tomatoes between them. Sprinkle with a little extra black pepper, then serve.
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