¼ cup olive oil, plus extra for drizzling
1 garlic clove, crushed
80 g of a sourdough bread roll crumbed
8 small vine-ripened tomatoes
200 g coarsely grated halloumi
½ cup toasted flaked almonds
2 tsp chopped thyme
1 Tbsp baby capers, drained
salt and cracked pepper for seasoning
olive oil cooking spray
- Heat oil in a large non-stick frying pan over a medium-high heat. Add garlic and sourdough crumbs. Cook, stirring, for about 6 minutes or until golden. Remove from heat.
- Meanwhile, preheat oven to 200°C. Cut tops off tomatoes and reserve. Cut a sliver of skin off the bottom so they sit flat. Scoop out tomato flesh and discard or save for another use. Put crumb mixture, haloumi, almonds, thyme and capers in a bowl. Season.
- Firmly pack filling into tomatoes. Place tomatoes close together in a small roasting dish and replace tomato tops. Spray with olive oil. Roast for 20 minutes or until the tomatoes are soft. Place on a serving platter. Drizzle with oil and serve.