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.
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.
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.
Chop enough parsley to give 2 tablespoons. Pile the skirlie onto the tomatoes and sprinkle with the chopped parsley.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate.