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Serves 4 4 large, ripe round tomatoes
2 teasp Massel Better Bouillon Vegetable Style
200g stale bread, Italian style if possible, cut into 1/2 inch cubes
2 Massel easy Garlic Cubes, crushed or finely chopped
2 tbsp chopped parsley
6 tbsp extra virgin olive oil
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Preheat oven to 300o F. Place bread, 1 teaspoon Massel Vegetable Better Bouillon, Massel easy Garlic and 4 tbsp of the oil into a frypan on low heat. Saute and allow the bread to absorb the flavours. Wash and dry tomatoes. Cut tops off tomatoes horizontally. Squeeze out the tomato seeds and scoop out half of the flesh. Sprinkle remaining bouillon inside the tomatoes. Fill the half tomatoes with the croutons (bread cubes). Place filled tomatoes and tomato caps onto an oven tray, lined with baking paper. Bake approx 20 mins.
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