Andalusian stuffed tomatoes recipe

Ingredients

• 6 large tomatoes
• 100 g fresh breadcrumbs
• 3 tbsp parsley, chopped
• 2 tbsp butter
• 1 onion, chopped
• 1 tbsp thyme, chopped
• 50 g manchego cheese, grated

Method

1. Heat the oven to 140°C (gas 1). Cut the tomatoes in half and scoop their centres into a bowl, keeping the hollow shells intact.
2. Combine the tomato centres with the breadcrumbs and parsley. Soften the onion gently in the butter, remove it from the heat, then mix it with the crumbs, thyme and grated Manchego.
3. Divide the filling among the tomato shells, arrange them in a roasting tin and bake for 25 minutes. Serve immediately.