This dish is very evocative of the 1980s – as is this photograph.
Preheat the oven to 180 degrees.
Put a couple of slices of wholemeal bread in a food processor with two or three cloves of garlic, a big pinch of salt, a few sprigs of thyme or marjoram and a couple of fistfuls of flat leaf parsley. Process it all into fine crumbs. Tip the garlicky crumbs into a bowl and mix in about a third of a cup of olive oil.
Cut about 1cm off the tops of six big ripe tomatoes. Using a teaspoon, scoop out some of the seeds. Pile the crumbs onto the hollow tomatoes, mounding them up generously on top. Put the crumbed tomatoes in a baking dish and cook until the tomatoes are soft and the topping is crispy (25-30 minutes)
As always, use as many organic ingredients as you can and organic cold-pressed virgin olive oil.
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