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  • 8 tomatoes, halved
  • 3 handfuls cherry tomatoes, halved
  • 1 teaspoon dried mixed herbs
  • 2 teaspoons fresh chives, chopped (optional)
  • 2 tablespoons white or wholemeal dried breadcrumbs
  • 4 teaspoons reduced-fat hard cheese, finely grated
  • 4 slices wholemeal bread
  • 1 pinch ground black pepper


  1. Preheat the oven to 190C (fan oven 170C, gas mark 5).
  2. Arrange the tomatoes, cut sides up, on a baking sheet. Sprinkle with the dried herbs and chives (if using) and season with black pepper. Bake for 10 minutes.
  3. Sprinkle the breadcrumbs and cheese over the tomatoes, and bake for another 5 minutes.
  4. Meanwhile, toast the bread. Place the toast on warmed plates and share the tomatoes between them. Sprinkle with a little extra black pepper, then serve.
    Information:Next time, try stuffing the baked tomatoes into warmed wholemeal pittas.

    Per serving:

    • 887kJ / 212kcal
    • 10g protein
    • 33.5g carbohydrate, of which 9g sugars
    • 5g fat, of which 2g saturates
    • 0.8g salt