Seeing as burrata with tomatoes was the last thing I committed to paper, why not continue the theme I thought. Dull as it may seem, the simplicity of adding sharpness and salt to a tomato is a wonderful thing to do. As this is a baked number, plum tomatoes tend to hold their shape better than the majority of the round varieties, but don't let that stop you if round ones are what you have.
Baked tomatoes with mozzarella, anchovies and breadcrumbs
12 plum tomatoes
8 anchovy fillets
2 large cloves garlic
a good handful of basil leaves
a ball of mozzarella
6 tblsp olive oil
Chop the anchovies, peel and finely chop the garlic and cut the mozzarella into small dice.
Preheat the oven to 220°c/gas 7. Slice the tomatoes in half lengthways and scoop the seeds into a bowl. Place the tomatoes skin-side down in a roasting tin so that they nudge up against one another.
Mix the tomato innards with the breadcrumbs, anchovies, garlic, basil, mozzarella and two tablespoons of the olive oil.
Season the stuffing with salt and black pepper, and pile the filling into the tomato halves. Pour over the remaining olive oil and bake for 25 minutes until the filling is golden.