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
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4 beef tomatoes
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3 garlic cloves, crushed
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70 g unsalted butter, softened
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1 teaspoon chili oil
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A large handful of flat leaf parsley,
finely chopped
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Freshly ground black pepper, olive oil,
for sprinkling
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A baking tray
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Remove the stalk from each tomato and
carefully cut out a small cavity for the filling.
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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.
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Remove from the oven and serve hot with
some of the cooking juices poured over the top.
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