Move over stuffed peppers, it’s the year of the stuffed toms!
Slice the top off each tomato and carefully scoop out the seeds.
Heat the oil in a pan and cook the mushrooms, onions and garlic for a few minutes.
Add a couple small dashes of sea salt. Stir in the breadcrumbs, nuts, herbs, seasoning and cheese.
Fill the tomatoes with this mixture and replace the tops and cook at 180℃ for about 12 to 16 minutes.