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Baked Tomatoes

Another vegetarian classic made extra delicious with the savory depth of flavor added by Massel Vegetable Stock Powder. A great side dish for entertaining and dinner parties.

(Serves: 2)

  • 1 teaspoon of Massel Vegetable Stock Powder
  • or
  • 1 tablespoon of Massel Vegetable Style Liquid Stock
  • or
  • ½ Massel Vegetable Ultracube

  • 1 tablespoon parsley, chopped
  • 1 clove garlic
  • 4 tablespoons gluten-free breadcrumbs
  • 90ml/3fl oz water
  • 1 teaspoon sugar
  • 2 large roma (egg) tomatoes

Preheat oven to 360°F/180°C

Slice your tomatoes in half. Holding the halved tomato, squeeze out the seeds. Place the tomato, cut side down on inclined cutting board to drain as much juice as possible.

Combine breadcrumbs, half the stock, parsley and garlic.

Place the tomatoes, cut side-up in a non-stick oven proof container. Sprinkle the inside of each tomato with a tiny dash of sugar.

Make up your stock, by dissolving the other half of your stock in 90ml/3fl oz 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 for 30 mins until the liquid has evaporated and the topping appears golden.

Massel products used in this recipe:
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