Ingredients

• 6 medium-sized firm tomatoes
• 4 oz (100 g) fresh wholemeal breadcrumbs
• 4 oz (100 g) cream cheese
• 2 tbsp (30 ml) spring onion or chives, chopped
•   salt and pepper, to taste
•   parsley sprigs, to garnish

Method

1. Wash and dry the tomatoes. Cut a 'lid' off the top of each and scoop out and chop the pulp. Leave the tomato shells upside down on kitchen paper to drain.
2. Add breadcrumbs, cream cheese and onion to the tomato pulp and beat well. Season to taste.
3. Fill the tomatoes with the cheese mixture, replace the lids and garnish each with a sprig of parsley.
4. Refrigerate until required.

Notes