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  • Recipe Room  »  Meat Free burgers with stuffed tomatoes



    • 1 box Fry’s vegetarian traditional burgers
    • 3 large tomatoes
    • 60 g fresh breadcrumbs
    • 1/4 medium onion, chopped
    • 3 cloves garlic
    • 30 ml chopped, fresh basil or 10ml dried
    • salt & pepper
    • olive oil

    Tomato burger thumb


    Heat oven to 180°C. Place Fry’s Vegetarian Traditional Burgers on a greased baking sheet or ovenproof dish.

    Cut tomatoes in half and remove pips and flesh. Chop and mix with breadcrumbs, onion, garlic, basil and seasoning.

    Place half a tomato shell on each burger, fill with stuffing and drizzle with oil. Bake for 25 minutes.

    Submitted by
    Wally and Debbie Fry

    Tips and Tricks

    • To make the most of bread that has gone slightly stale, make your own breadcrumbs – place bread slices on baking pan and bake in a hot oven then crumble. Breadcrumbs are best stored in the freezer in an airtight container.

    • Pop basil stems into a cup of water, like a bouquet of flowers, and store in your fridge, covered with a plastic bag to prevent dehydration.

    • Store tomatoes at room temperature and out of direct sunlight. Shift them to the fridge when they’re at risk of becoming over-ripe to slow the ripening process.

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