Ingredients:

• 20-25 ripe cherry tomatoes
• 1 small onion
• 2 tablespoonfuls fresh white bread crumbs
• 1 tablespoonful fresh parsley leaves
• 3 tablespoonfuls olive oil
• 2 cloves garlic 2 oz
• ground almonds
• salt and pepper to taste

Method:

Slice off the top of each tomato (leaving the stalk and calyx on makes an attractive "handle") and scrape out the pulp and seeds with a teaspoon.

Chop the onions finely, peel and crush the garlic and fry them in the oil until both are soft.

Chop the parsley. Mix in the almonds, parsley and breadcrumbs, stir the mixture thoroughly and season to taste.

Stuff each tomato-carefully!

Replace "lids" and cook in an oven preheated to gas mark 6 for five minutes.

Serve hot.

A coarser texture, that some people prefer, can be obtained by using finely chopped almonds -or chopped, roast peanuts can be substituted for the almonds.

This recipe originally appeared in the National Vegetable Society Bulletin