Roast tomatoes with parsley, cheese and breadcrumbs

8 tomatoes
4 cloves garlic
2oz/50gms emmental / gruyere cheese
2 tbs breadcrumbs
2 tbs chopped parsley
  • Put the oven on at gas 6/200C/400F
  • Crush or finely chop the garlic
  • Chop the parsley and grate the cheese
  • Halve the tomatoes and place in an ovenproof dish
  • Mix the garlic, breadcrumbs and parsley with some freshly ground black pepper and sea salt
  • Sprinkle over the tomatoes
  • Sprinkle with cheese
  • Drizzle with olive oil
  • Bake for 15 minutes
Original Source: 

Izzy Silvester