Italian Baked Tomatoes With Mixed Vegetables:


1 tsp olive oil

4 beef tomatoes


59 g/2 oz fresh white gluten-free breadcrumbs

1 tbsp freshly snipped chives

1 tsp freshly chopped parsley

125 g/4 oz button mushrooms, finely chopped

Salt and ground black pepper

25 g/1 oz fresh Parmesan style vegan cheese grated

For Salad

Mixed salad with beetroot and radish

2 tbsp olive oil

1 tsp balsamic vinegar

Salt and black pepper

Preheat the oven to 190°C/375°F/Gas mark 5. Lightly oil a baking tray with teaspoon of oil. Slice the tops off the tomatoes and remove the flesh and sieve into a large bowl. Sprinkle a little salt inside the tomato shells and then place them upside down on a plate while the filling is prepared.

Mix the sieved tomato with the breadcrumbs, fresh herbs and mushrooms and season well with salt and salt pepper. Place the tomato shells on the prepared baking tray and fill with the tomato and mushroom mixture.

Meanwhile, prepare the salad. Arrange the salad with other ingredients together in a small bowl make the dressing and season to taste.

When the tomatoes are cooked, allow to rest for 5 minutes, then place on prepared plates and drizzle over a little dressing serve warm.