Crunchy Baked Tomatoes with Lime, Onion and Chilli

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Crunchy Baked Tomatoes with Lime, Onion and Chilli

 

8-12 medium sized vine-ripened tomatoes

2 bunches of spring onions, finely chopped

1 small red chilli, seeded and finely chopped

2.5cm (1inch) piece fresh root ginger, peeled and

finely chopped

2 garlic cloves, finely chopped

2 tbsp fresh basil leaves, roughly torn

a 50g (1 3/4oz) packet plain potato crisps (chips)

juice of 1 lime

juice of 1 orange

2 tbsp extra virgin olive oil

salt and black pepper

 

preheat the grill to high. Slice off the tops of the

tomatoes and scoop out the seeds and juice with a

teaspoon. Turn the tomatoes upside down as you do so

to allow them to drain slightly. Dry the insides of

the tomatoes with kitchen paper and season with salt

and pepper.

 

Combine the spring onions, chilli, ginger and basil

and mix well. Fill the tomatoes with this mixture and

crumble a few crisps over the mixture. Drizzle the

lime and orange juices and olive oil over the top of

each tomato.

 

Put under the grill for about 2 minutes until the

tomatoes are warm and the onion is just turning

golden. Serve immediately.

 

 

 

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