Les Tomates Farcies aux Royans

• 4 large tomatoes
• 4 medium sized fresh sardines
• 2 shallots
• 4</

To make replaceable ‘hats’, cut a thick slice crossways from the top of each tomato. Empty the juice and pips and inside each tomato crush to a pulp with a fork the remainder of the flesh. Season them with salt and pepper, replace the ‘hats’ and cook in a buttered dish in a moderate oven (180°C, 350°F, Gas Mark 4) for 20 minutes.

While they are cooking, clean the sardines and dry them.