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Ingredients
- 4 green tomatoes
- 75 g (2 1/2 oz/1 cup) coarse fresh breadcrumbs, made from an Italian bread such as ciabatta
- 1 garlic clove, crushed
- 2 tablespoons roughly chopped walnuts
- 40 g (1 1/2 oz) butter, melted
- 2 tablespoons roughly chopped flat-leaf (Italian) parsley
- 1 tablespoon roughly chopped oregano
- 2 tablespoons grated parmesan cheese
Method
1. Heat the grill (broiler) to medium. Cut each tomato into six wedges, remove the core and sit the wedges in a shallow, lightly oiled 17 × 26 cm (6 1/2 × 10 1/2 inch) ovenproof dish. Put the dish under the grill and cook the tomato for 5 minutes, or until heated through, turning the wedges over once during cooking.
2. Combine all the remaining ingredients in a bowl and add salt and pepper to taste. Sprinkle the mixture over the tomatoes and grill for another 5–6 minutes, or until the topping is golden brown and the tomatoes are hot.
