STUFFED TOMATOES
Prep: 20 mins Cook: 30 mins
Serves 4
3 tbsp extra virgin olive oil
1 brown onion, finely diced
1 garlic clove, minced
2 tbsp pine nuts, toasted
1 cup (90g) breadcrumbs
2 tbsp picked thyme leaves, chopped
50g parmesan, finely grated
8 baby truss tomatoes
1. Preheat oven to 190°C and line a baking tray.
Heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the onion and sauté for 5 minutes, stirring frequently. Add the garlic, pine nuts, breadcrumbs and thyme, and cook, stirring regularly, for 5 minutes or until the breadcrumbs are golden. Remove from the heat and
