Inspired by a recipe from Cuisinez
Time: 25 min (+ 1 hour oven bake)
Servings: 4


For serving

  • Slices of bread, toasted and cut into strips
  • Half-salted butter


  1. Preheat oven to 125°C (250°F).
  2. Wash, cut tomatoes in half horizontally and remove seeds.
  3. Heat a drizzle of olive oil in a pan and place the tomatoes flesh side down.
  4. Cook for about 10 minutes over high heat until the flesh browns slightly.
  5. Reduce the heat to medium, turn them over, and cook for additional 10 minutes.
  6. Season the tomatoes with salt, pepper and a little sugar.
  7. Remove them from the pan and place them on a baking sheet.
  8. In a small bowl, mix 8 tbsp Parsallot with 4 tbsp olive oil.
  9. Top each tomato with 1 tbsp Parsallot, breadcrumbs and drizzle with olive oil.
  10. Bake in the oven for about 1 hour.
  11. Serve hot and with slices of toasted and buttered bread.
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