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Jack Hawkins tomatoes stuffed with goat’s cheese, mint and capers
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4 Jack Hawkins tomatoes
2 garlic cloves
4 thick slices crusty bread
2 tbsp olive oil
2 tbsp chopped mint
1 tbsp capers, rinsed drained and roughly chopped
100g goat’s cheese, roughly crumbled
1. Preheat the oven to 200°C, gas mark 6. Cut a 1cm slice off the top of the tomatoes. Using a spoon, scoop out the fl esh and seeds – don’t break the skin. Put the flesh and seeds in the small bowl of a food processor with the garlic; blitz until smooth. Put the tomatoes cut-side down on a piece of kitchen paper to drain.
2. Cut the bread into 2cm cubes and put in a bowl. Pour on the puréed tomatoes and toss. Remove the bread (don’t worry if it hasn’t soaked up all the liquid) toss with the oil and spread out on a baking tray; season. Bake for 25 minutes, turning once, until crisp.
3. Turn the oven to 180°C, gas mark 4. Toss the bread with the mint, capers and cheese; pack into the tomatoes and bake for 15 minutes. Serve at once with a drizzle of extra virgin olive oil and a green salad, if liked.
Typical values per serving:
This recipe was first published in May 2012.