For the stuffed tomatoes
NuttimaltTFC for topping
Tomatoes of your choice

For the garlic butter
100g unsalted butter
3 cloves of garlic (crushed)
1tsp dried parsley
15g malt extract

For the garlic butter
Soften all ingredients by mixing together with a spoon or a food mixer and then roll into a sausage shape and wrap tightly in clingfilm and place in the fridge to harden.

For the stuffed tomatoes
Pre-heat oven to 180°C. Cut carefully around the “stalk” of the tomato down to the middle and scoop out the flesh. Into the well in the centre of the tomato place slices of garlic butter. Top with NuttimaltTFC, place the tomatoes on a baking tray and bake for 10-15 minutes until the tomatoes are starting to split and the top is golden and bubbling.