Stuffed Tomatoes and Courgettes

• 8 large beef tomatoes or courgettes
• anchoïade or tapenade
• breadcrumbs

Halve the tomatoes and deseed them – keep the seed and jelly so that it can loiter unloved in the fridge for a few weeks before developing mould and getting chucked. Stuff with tapenade or anchoïade: fill up every aperture, as the actress said to the bishop. In both cases the ‘sauce’ should be mixed 50/50 with breadcrumbs. Put them in an oiled gratin dish and spray with more oil.