Starter Recipes > Savoury Baked Tomatoes

This recipe is part of the June 2008 Recipes Menu

Starter - Savoury Baked Tomatoes
Main Course - Fettuccine alla Carbonara
Dessert - Summer Strawberry Pudding

How to make savoury baked tomatoes:
A really tasty and refreshing starter. The best tomatoes to use are beefsteak if available but any ripe tomatoes will do.


Savoury Baked Tomatoes
8 large tomatoes
2 teaspoons lemon juice
1 tablespoon olive oil
2 tablespoons water
1 small onion, peeled and finely chopped
1 medium carrot, peeled and finely diced
1 level tablespoon plain flour
7 floz milk
7 oz tinned tuna, drained
1 level teaspoon capers, rinsed
3 tablespoons fine breadcrumbs
1 1/2 tablespoons grated cheddar cheese
freshly ground black pepper
fresh oregano to garnish
(see measure conversions for more information)


- Cut the tops off the tomatoes.
- Chop the tops finely.
- Hollow out the tomatoes.
- Discard the seeds and cores.
- Sprinkle the insides of the tomatoes with lemon juice.
- Put them upside down on kitchen paper to drain.
- cook the onion, carrot and chopped tomato in the oil until soft.
- Add the water and continue cooking until thickened.
- Stir in the flour.
- Gradually add the milk.
- Bring to the boil.
- Turn down heat and cook for a few minutes.
- Stir all the time until the sauce thickens.
- Remove from the heat.
- Add the tuna and capers.
- Add the breadcrumbs and cheese.
- Spoon the mixture into the tomato shells.
- Put the into an oveproof dish.
- Bake at 200 degrees C. for about 15 or until browned on top.