Roasted Tomatoes with Sage Stuffing

Rested Tomato with Sage stuffing

Sage! Brooke and I were discussing what we use sage for and while Brooke has lots of lovely ways to use it, I found myself lacking… I don’t use it that often though I do grow it. Then it hit me! I love the nostalgic feeling I get when I eat Nanas delicious chicken stuffing (the only time I like stuffing is when it’s my nanas) and the main ingredient in that is, you guessed it, sage!

And sage goes just DELICIOUSLY with tomatoes so this recipe was born….

Roasted Tomatoes with Sage Stuffing.

3 Tomatoes

1 Small Onion

1 Bunch Sage

3 Pieces Wholemeal Bread

1 Tablespoon Butter

1 Egg

Salt and Pepper to taste

Olive Oil

Cut the tomatoes in half and scoop out the inside. Then cut the bread into small cubes and put them in a mixing bowl with a finley diced onion, finely chopped sage, and egg, butter, salt and pepper.

Rested Tomato with Sage stuffing

Make 6 equal balls and put them in the hollows of the tomatoes. Put on a baking tray, drizzle with olive oil and pop into a preheated 200 degree oven for 25 minutes.

Rested Tomato with Sage stuffing

I served them with rocket,ricotta cheese and a mild vinaigrette.

I then gave the rest to my brother to take for breakfast this morning as a delicious easy travelling breakfast.

Enjoy!


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