‘I Love To Bake’ By Tana Ramsay

Tana Ramsay gives us a delicious yet simple recipe perfect for weekday suppers.

‘These mozzarella and Parma ham-stuffed baked beef tomatoes make a quick and easy meal. They are also good served after they have been left to cool to room temperature.’ Tana Ramsay.

Serves 6

Cooking time: 30–40 minutes

What You’ll Need:

• 6 beef tomatoes
• 300g (101/2oz) mini mozzarella cheese balls
• 12 slices of Parma ham, torn into strips
• 6 spring onions, sliced
• 3 tbsp basil leaves, torn
• salt and black pepper
• olive oil, for oiling and drizzling
• 90g (33/4oz) Parmesan cheese, freshly grated
• 60g (21/4oz) fresh soft white breadcrumbs

What To Do:

1. Preheat the oven to 200ÅãC/fan 180ÅãC/gas mark 6.

2. Slice the tops off the tomatoes, then carefully hollow them out, keeping the outsides intact. Set the hollowed-out tomatoes aside. Chop the tomato flesh and put into a mixing bowl.

3. Add the mozzarella balls, Parma ham, spring onions, basil and salt and pepper to taste to the chopped tomato in the bowl and mix together well.

4. Divide the mozzarella mixture between the 6 hollowed-out tomatoes. Lightly oil an ovenproof dish that will hold the stuffed tomatoes snugly. Arrange the tomatoes in the dish, then mix together the Parmesan and breadcrumbs and sprinkle over the top of the tomatoes. Drizzle with olive oil.

5. Bake the tomatoes in the oven for 20–30 minutes, until they are tender but still holding their shape. Turn the oven up to 220/fan, 200/gas,  mark 7 and cook for a further 8–10 minutes, until the Parmesan and breadcrumbs are golden. Leave to cool slightly before serving.

Recipe from ‘I Love To Bake’ by Tana Ramsay