4 tomatoes (halved), 1 tbsp olive oil, ¼ tsp herb salt For the herb crust: 1 tbsp fresh parsley (finely chopped), 1 tbsp fresh basil (finely chopped), 1 tbsp oregano (finely chopped), 6 tbsp crushed rusk, crushed breadstick or breadcrumbs, ¼ tsp herb salt, 1 tbsp olive oil, ⅛ tsp ground black pepper, 2 tbsp De Hobbit natto (or lupin natto)
Preheat the oven to 180°C. Place the tomatoes in an oven dish. Rub them with the olive oil and sprinkle with the herb salt. Put all the herb crust ingredients into a nut chopper or blender and blend to a fine paste. Evenly spread approx. 1 tbsp of the mixture onto the tomato halves. Roast the tomatoes in the oven for 10 to 15 minutes.