Stuffed baked tomatoes

Method

1. Preheat the oven to 220°C/gas 7.

2. Cut the tomatoes in half horizontally. Using a teaspoon, scoop out the seeds and core.

3. Place the tomato halves cut side up on a roasting tray. Plop a pitted olive into each half. Season with sea salt and freshly ground black pepper.

4. Mix the breadcrumbs with half the grated Gruyère. Stuff the mixture into the tomatoes.

5. Strip the thyme leaves from the stalk and mix with the olive paste and mustard. Brush the over the tomatoes.

6. Sprinkle the rest of the grated cheese over the top, then dribble with olive oil. Bake for 20 minutes.

7. Serve warm with hunks of good bread if you like.

Cooks Notes:
You can leave the prepared tomatoes for a few hours before cooking them if it suits you

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Ingredients

8 ripe organic tomatoes
16 oil-cured black olives, pitted
handful of stale breadcrumbs
125g Gruyère, grated
1 thyme sprig
2 tbsp black olive paste
2 tbsp Dijon mustard
extra virgin olive oil
freshly ground salt and black pepper
hunks of bread, to serve (optional)

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