Baked stuffed tomatoes

	serves 4
	prep 40 mins, plus standing cook 15–20 mins

Ingredients:

4 large ripe beef tomatoes
salt and freshly ground black pepper
1 tbsp olive oil
2 anchovies, finely chopped
1 garlic clove, crushed
4 tbsp fresh breadcrumbs
4 tbsp mascarpone cheese
125g (4 ½ oz) ricotta cheese
2 tbsp basil leaves, finely chopped

Preparation:

1 - Cut each tomato in half horizontally. Scoop out the insides, and discard. Sprinkle the tomato halves with salt, and drain upside down for 30 minutes.

2 - Preheat the oven to 220°C (425°F/Gas 7). Heat the olive oil in a pan, add the anchovies and garlic, and cook for 30 seconds. Stir in the breadcrumbs and cook for 2 minutes.

3 - Mix together the mascarpone, ricotta, and basil. Season with black pepper. Fill each tomato with the cheeses and top with the breadcrumb mixture.

4 - Transfer the tomatoes to a baking tray or shallow baking sheet and bake for 15-20 minutes, or until they are slightly blistered and the tops are golden.

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