Another vegetarian classic made extra delicious with the savoury depth of flavour added by Massel Vegetable Stock Powder. These Baked Tomatoes make a great side dish for entertaining guests at summer dinner parties.
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 bouillon granules, 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. Make some Massel stock dissolving the other half of the Massel stock 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.