Want to try something a little different for breakfast? Start your weekend with these cheesy baked tomatoes served with toasted ciabatta
- 4 medium-sized ripe tomatoes, halved
- 2 tbsp olive oil
- About 8 fresh basil leaves
- Salt and freshly ground black pepper
- 60g (2oz) mature Cheddar cheese, grated
- 1 level tsp cumin seeds
- 8 slices of ciabatta
Set the oven to 200°C/400°F/Gas Mark 6. Put the tomato halves, cut-side up on a baking tray. Spoon over half of the oil. Snip the basil leaves over, season and sprinkle with the cheese and cumin seeds. Place in the oven and bake for 5 mins.
Drizzle the rest of the oil over one side of the ciabatta slices. Put them, oiled-side up, in the oven, on the tray with the tomatoes. Bake for a further 10-15 mins, turning the bread halfway through cooking.
Place the tomato halves on the toasted ciabatta slices and serve.
Top tip for making Baked tomato brunch
These baked tomatoes also make a lovely side or starter option