Baked Tomatoes with a Herb and Parmesan Crust
Photography Aaron McLean.
This versatile recipe can be served as a salad or vegetable component of a meal, tossed through hot pasta as a sauce, or use as a topping over grilled fish and meat.
Serves: 6-8
INGREDIENTS
1⁄4 cup each chopped flat-leaf parsley and basil
1 tablespoon finely chopped rosemary
2 cloves garlic, crushed
1⁄2 cup panko breadcrumbs
1 cup freshly grated Parmesan or pecorino cheese
6 good quality anchovies, finely chopped
2 tablespoons capers, chopped
1⁄4 cup finely chopped black olives
finely grated zest 1 lemon
3 tablespoons olive oil
8-10 firm but ripe, vine tomatoes
1⁄2 cup white wine
1⁄4 cup olive oil
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180°C.
Combine the herbs, garlic, breadcrumbs, cheese, anchovies, capers, black olives and lemon zest in a bowl. Add the olive oil and toss.
Slice the tops off the tomatoes and discard. Place the tomatoes side by side in a single layer in a baking dish just large enough to hold them snugly.
Pour the wine into the dish. Sprinkle the tomatoes with the topping and drizzle over the olive oil. Season. Bake for about 40 minutes or until the tomatoes are very tender and the crust is golden. Serve warm or at room temperature.
Panko crumbs: flaky crisp Japanese breadcrumbs, available from Asian supermarkets.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.