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spacer Recipes: Summer Stuffed Tomatoes
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Contributed By:


Wendy Barrie
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Ingredients:
4 generously sized tomatoes
1tblsp chopped parsley
2 slices “real butcher” boiled ham, sliced in slivers
Freshly milled black pepper
25g Dunlop cheese, grated
1 oatcakes, crumbled

Method:
Pre-heat oven 180 C. (Gas no4)
Slice tops off tomatoes, retain lids, and scoop out seeds into a bowl.
Combine all remaining ingredients – apart from cheese - with tomato flesh and spoon into tomato shells. Sprinkle with grated cheese.
Place in an ovenware dish, with a little water to cover base of dish
Bake for 12mins until bubbling.
Serve with salad and wholemeal bread.
Serves 4