Tomato and Goats Cheese Crumble
|Ripe tomatoes||36 Ounce (1 Kilogram, Preferably A Mixture, Including A Punnet Of Cherry Tomatoes)|
|Cheese||8 Ounce (200 Gram)|
|Pine nuts||2 Ounce (50 Gram)|
|Fresh white breadcrumbs||4 Ounce (100 Gram)|
|Vegetarian cheese||2 Ounce, freshly grated (50 Gram, Parmesan Style)|
1. Heat oven to 190C/170C fan/gas 5. Chop tomatoes, keeping the cherry ones whole. Heat a little oil in a pan, add the chopped tomatoes, season, then cook for 10 mins until softened, stirring occasionally. Remove from the heat, stir in the cherry tomatoes.
2. Spoon half the tomatoes into a 1 litre ovenproof dish and crumble half the goat's cheese on top. Repeat.
3. Heat 3 tbsp oil in a frying pan, then lightly fry the pine nuts and breadcrumbs. Remove from the heat and stir in half the Parmesan-style cheese. Scatter over the tomatoes, then top with the remaining cheese. Bake for 20-25 mins until golden.
Calories 501 Calories from Fat 299
% Daily Value*
Total Fat 34 g53%
Saturated Fat 16 g79.8%
Trans Fat 0 g
Cholesterol 72.2 mg24.1%
Sodium 644.3 mg26.8%
Total Carbohydrates 27 g9%
Dietary Fiber 4.3 g17.1%
Sugars 8.7 g
Protein 24 g48%
Vitamin A 57% Vitamin C 54.2%
Calcium 58.1% Iron 16.2%
*Based on a 2000 Calorie diet