Multicoloured provençal tomatoes

Preparation: 10 min

Cooking: 20 min

Servings: 4

INGREDIENTS

4 tomatoes of different colours
Salt
50g coarse bread crumbs
2 cloves of garlic
1 bunch of parsley

Accessory :

1/2 Ceramic plate

PREPARATION

1. Switch on your Kokko and set it to an enclosure temperature of 220°C.

Mix the breadcrumbs with the garlic and a pinch of salt and parsley. The mixture must be very green.

3. Remove the stalks from the tomatoes and cut them in half lengthwise, season them with salt and sprinkle them with green breadcrumbs.

4. Place them on the ½ indirect hob and bake on a toaster oven for 20 minutes. The tomatoes are ready when they start to boil, and the breadcrumbs are slightly coloured.