Skirlie tomatoes

Skirlie tomatoes


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Skirlie is a meaty-flavoured oatmeal garnish often served in Scotland with game and poultry dishes or scattered over mashed potatoes. In this recipe it enhances baked tomatoes.

Pat Alburey

Serves: 4 

  • 4 large tomatoes, about 200g each
  • salt and black pepper
  • 1 medium onion
  • 50g shredded beef suet or 2 tablespoons butter
  • 125g medium oatmeal
  • a small bunch of parsley

Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Preheat the oven to 200 degrees C . Halve the tomatoes across their middles and make deep, criss-cross slashes over the cut sides. Place, cut side up, on a baking tray, add salt and pepper to taste, then bake for 20 minutes.
  2. While the tomatoes are baking, peel and finely chop the onion, mix with the suet or butter in a frying pan and cook over low heat, stirring frequently, for 15 minutes.
  3. When the onion is soft and begins to brown, stir in the oatmeal and add more salt and pepper. Raise the heat to moderate and cook for a further 5–10 minutes, stirring, until the oatmeal is toasted.
  4. Chop enough parsley to give 2 tablespoons. Pile the skirlie onto the tomatoes and sprinkle with the chopped parsley.


good source of vitamins A, B group, C, E and folate.

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