Herb Stuffed Tomatoes with Lucy's Original French Dressing

 Lucy’s Original French Dressing

4 Medium Tomatoes

1 Onion, finely chopped

1 tbsp Olive oil

2 Garlic Cloves, crushed

55g Black Olives, pitted and roughly chopped

30g Panko Bread Crumbs

2 tbsp Capers, roughly chopped

2 tbsp Oregano

2 tbsp Flat Leaf Parsley

2 tbsp Basil, chopped

 

METHOD

1. Preheat the oven to 140 fan/160c.
2. Cut 1cm from the top of each tomato. Spoon out the seeds and most of the flesh, leaving a clean shell. Season with a little salt and place upside down in a colander.
3. Heat the oil in a pan. Add  the onions  and  cook gently for 10 minutes  until the onion is  soft. Add the garlic and cook for a further 2 minutes. Remove from the heat and stir in the black olives, bread crumbs, capers, herbs and 2 tablespoons of the Lucy's Original French Dressing.
4. Place the tomatoes on a lined baking sheet then fill with the herb stuffing. Place in the oven and bake for 45 minutes or until the  tomatoes have softened. Drizzle over some extra dressing and serve with salad.