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Serves 2 1 teasp Massel Stock Powder, Vegetable
1 tbsp parsley, chopped
1 clove garlic
4 tbsp breadcrumbs
6 tbsp water
1 teasp sugar
2 roma (egg) tomatoes
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Preheat oven to 180oC. Holding the halved tomato, squeeze out the seeds. Place it, cut side down on inclined cutting board to shed as much vegetable water as possible. Combine breadcrumbs, half the stock powder, parsley and garlic. Place the tomatoes, cut side up in a non-stick over proof container. Sprinkle the inside of each with a tiny dash of sugar. Dissolve the other half of the stock powder in 3 tablespoons of water. Fill each tomato with the breadcrumb mix. Pour 1 tablespoon of the stock gently onto each filled tomato. Then pour remaining stock into the bottom of the container. Bake 30 mins until the liquid has evaporated and the topping appears golden.
Low fat, low salt, low sugar, no dairy, no egg, no pork, no red meat, no wheat, Vegan
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