method

  1. Preheat oven to 220°C, 200°C fan, Gas 7
  2. Blend the Bertolli Light spread with the herbs and garlic.
  3. Halve the tomatoes, and with a sharp knife, make several shallow slits in the cut surface. Spread the herb mixture over the cut sides and arrange the tomatoes on a baking tray. Season with salt and pepper.
  4. Bake in a preheated oven for 10-15 minutes until soft but not collapsed.
  5. Serve with salad leaves and Italian-style bread such as focaccia or olive bread.

nutritional information

  • Calories

    62

    3%

  • Sugars

    4.4g

    5%

  • Fat

    4.3g

    6%

  • Saturates

    1.3g

    7%

  • Salt

    0.7g

    12%

*% of reference intake of an average adult (8400kJ/2000kcal)

ingredients

40g (1½ oz) Bertolli Light Spread

4 tablespoons finely chopped fresh basil or parsley

1 garlic clove, crushed

4 beefsteak tomatoes

Salad leaves and Italian style bread, to serve

Salt and black pepper