(feeds 4)
Ingredients
4 beef tomatoes
2 courgettes – finely diced
2 red peppers – finely diced
75g white button mushrooms, finely chopped
1 clove garlic
salt & pepper
oil for frying
400ml double cream
150g grated gruyere
50g extra cheese to top the dish
25ml red wine vinegar
75ml extra virgin olive oil
handful of rocket
Method
1. skin the toms by plunging in boiling water, then into ice-cold water
2. when skinned, slice off the top and scoop out the insides, be careful not to break the flesh. Retain the middle. Season the inside well
3. put the cream in a heavy bottom pan, bring slowly up to the boil and then reduce the volume by half
4. meanwhile, gently fry the courgette, pepper and mushrooms in a little oil with the garlic
5. when the cream has reduced add the cheese and stir until it melts
6. remove from the heat and fold in the veg, divide between the toms, top with remaining cheese, sit the lids on top and bake at 160C, until the cheese melts
7. to make the dressing press the tom inners through a sieve, season, add vinegar, then whisk in the oil, toss the rocket in the dressing
8. to serve simply sit the toms on top of the dressed leaf
