Serves 8 as a starter or side dish
Preparation time: 10-15 min
Cooking time: 30 min
8 large ripe, firm tomatoes
sea salt and freshly ground black pepper
olive oil and balsamic vinegar
FILLING
500 ml (2 c) tagliatelle, cooked
45 ml (3 T) shredded basil
125 ml (½ c) Parmesan cheese, roughly chopped
4-6 chopped anchovy fillets
45 ml (3 T) olive oil
1 clove garlic, crushed sea salt and freshly ground black pepper
Preheat the oven to 180 °C. Slice the tops off the tomatoes and set aside.
Remove the seeds and flesh, purée in a food processor until fine and strain.
FILLING
Mix the filling ingredients and spoon into the tomato shells.
Replace the tomato tops.
Arrange in an oiled baking dish and pour over the tomato purée.
Season with salt and pepper and moisten with oil and vinegar.
Bake the shells for half an hour or until tender but still holding their shape.
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YOU 28 January 2010