An Italian beauty, with basil, olives and wine.
Feel free to browse recipes from our Retro Recipes series. You might also like our Stuffed Tomatoes recipes here and here. Or you might like to browse Italian recipes here and here. Check out our easy Autumn recipes here and here.
|45 g butter||1 small onion, chopped||1 cup fresh breadcrumbs|
|grated rind 0.5 lemon||salt and pepper||4 tomatoes, cut in half, seeded and drained|
|3 Tblspn white wine||diced black olives||chopped leaves of Basil|
|Feta Cheese, diced||1 Tblspn olive oil|
Melt half of the butter in a frying pan and sweat the onion until translucent. Add the breadcrumbs and fry until golden, adding olive oil if required. Remove from the heat. Add the feta, rind, salt and pepper, basil and olives and mix gently. Fill the tomato halves. Spoon the wine over the filling. Dot with the remaining butter and bake at 180_C for 15 – 20 minutes until the tomatoes are just tender. Serve hot.
The filling can be varied. For example, replace the olives and basil with left over lentils and chilli powder, or fill with a sweet corn and veggie mixture and sprinkle with cheese. Or fry tofu pieces until very crisp and use in place of the feta (add more salt). What about a filling of exotic mushrooms or sauteed steamed eggplant? Or a spicy Thai mixture. Go wild!
Browse some of the Vegetables recipes
- Pauwa/ Poha with Potato and Peanuts
- Peasant Aloo Do Pyaja: Potatoes with Onions
- Richard’s Aloo Mattar Sukhe (Potato and Pea Dry Curry).
- Spicy Cabbage Fry, Indian Style