By Anthony Demetre
These stuffed tomatoes go well with lamb dishes and whole roast fish. They also make an excellent starter. Get the best-quality, ripest tomatoes of this size you can find which are still fairly firm.
Preheat the oven to 170°C/gas 3½.
Carefully slice off the top of each tomato and set aside – you’ll be using them later as ‘lids’. Scoop out the flesh and all the seeds, taking care that each tomato’s basic structure remains intact, and place in a bowl. Season the scooped-out t