Stuffed tomato with herbs

Ingredients

• 6 pcs Medium vine tomatoes
• 2 pcs Large onion, finely chopped
• 5 tbsp Olive oil
• 2 tbsp Basil, fresh, chopped
• 1 pinch Salt
• 1 pinch Fresh black pepper to taste
• 2 slice Old or toasted almond bread, crushed
• 4 sprig Parsley, fresh, chopped

Method

1. Preheat oven to 170°C.
2. Cut out the top of each tomato and carefully remove the flesh without cutting the bottom. You'll need the flesh later.
3. Sprinkle some salt in the insides.
4. In a large mixing bowl, mix together the carved flesh, crushed almond bread and chopped herbs to a crumble.
5. Place a large frying pan over medium heat and add 2 tablespoons of olive oil.
6. Add the onions and sauté for around 4 minutes.
7. When it's done, add it to the herb mixture with it's excess liquid as well. Mix to blend.
8. Spoon the mixture into the tomatoes, replace the tops and drizzle with olive oil.
9. Pour a cup of water on the casserole dish and bake for around 15 minutes.