These stuffed tomatoes are quick and easy to make and are perfect for a light lunch or starter.
Preheat the oven to 220C/425F/Gas 7.
Place the halved tomatoes in an ovenproof dish. Heat a little oil in a frying pan and gently fry the garlic and prawns until lightly browned.
Mix in the breadcrumbs and parsley and season to taste with salt and freshly ground black pepper.
Stuff the tomatoes with the prawn mixture, dot with butter and bake in the oven for 20-25 minutes.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.