Stuffed Coeur de Boeuf Tomatoes

• 3 Isle of Wight Coeur de Boeuf Tomatoes 
• 200g cottage cheese 
• Zest of ½  lemon
• Pinch of salt
• 1 tsp chilli flakes
• 1 tsp mixed herbs
• 1 clove of garlic, grated
• 2 tbsp fresh parsley, finely chopped
• 3 tbsp breadcrumbs
• 50g parmesan cheese, grated (or veggie alternative)
• 1 tbsp olive oil 

Preheat oven to 220°C / 425°F. 

Slice tops off tomatoes, and scoop out the insides. 

Mix together cottage cheese, lemon zest, salt, chilli flakes, mixed herbs, garlic, and chopped parsley.

Fill tomatoes with the creamy filling, top with breadcrumbs and a generous grating of parmesan. 

Place the tomato tops back on and drizzle with olive and a sprinkling of salt before baking for 20–25 mins until golden. 

Serve warm with crusty bread.