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Beef Tomatoes with Garlic and Herb Butter

Beef Tomatoes with Garlic and Herb Butter


To be enjoyed at their best, beef tomatoes should be eaten hot and preferably in season. They make a great focal point for any meal and their lack of pretension is hugely appealing.

 

SERVES 4

  • 4 beef tomatoes

  • 3 garlic cloves, crushed

  • 70 g unsalted butter, softened

  • 1 teaspoon chili oil

  • A large handful of flat leaf parsley, finely chopped

  • Freshly ground black pepper, olive oil, for sprinkling

  • A baking tray

  1. Remove the stalk from each tomato and carefully cut out a small cavity for the filling.

  2. Put the garlic, butter, chili oil, parsley and pepper in a bowl and mix well. Fill the tomato cavities with the garlic mixture, pressing down gently as you go. Put on the baking tray, sprinkle with olive oil, and roast in a preheated oven at 150C (300F) Gas 2 for 1 hour 20 minutes.

  3. Remove from the oven and serve hot with some of the cooking juices poured over the top.

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