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
- Preheat the oven to 140 fan/160c.
- 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.
- 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.
- 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.