Cheesy Baked Tomatoes with Pine Nuts
Serves:
4-6 as a side dish or 3 as a main meal
Ingredients
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6 organic tomatoes
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100g pack of Papillion Organic Roquefort
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3 tbsp fresh breadcrumbs
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25g Waitrose Pine Kernels
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1 tbsp olive oil
Method
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Halve 6 large organic 'classic' tomatoes and place cut side up in a shallow, oiled baking dish. Crumble a 100g pack of Papillon Organic Roquefort into small pieces and scatter over.
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Mix 3 tbsp fresh breadcrumbs and 25g Waitrose pine kernels. Moisten with 1 tbsp olive oil and sprinkle over the tomatoes. Bake in a preheated oven at 190°C, gas mark 5, for 20-25 minutes. Serve with a crisp green salad and garlic bread.
Comments
Glossary
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Bake
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Bread
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Breadcrumbs
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Cheese, soft
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Crisp
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Crumble
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Garlic
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Mix
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Oil
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Pine nuts
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Preheat
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Scatter
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Sprinkle
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Tomato
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This recipe was first published in March 2001.
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