YOU WILL NEED
6 beef tomatoes
300g/10Â½oz mini mozzarella cheese balls
12 slices Parma ham, torn into strips
6 spring onions, sliced
3 tbsps basil leaves, torn
Salt and black pepper
Olive oil, for oiling and drizzling
90g/3Â¾oz Parmesan cheese, freshly grated
60g/2Â¼oz fresh soft white breadcrumbs
Pre-heat the oven to 200Â°C/ fan 180Â°/Gas Mark 6.
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 it into a mixing bowl.
Add to the bowl of chopped tomato the mozzarella balls, Parma ham, spring onions, basil and salt and pepper to taste and mix together well.
Divide the mozzarella mixture between the six 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.
Bake the tomatoes in the oven for 20-30 minutes, until they are tender but still holding their shape.
Turn the oven up to 220Â°C/fan 200Â°C/Gas Mark 7 and cook for a further eight to 10 minutes, until the Parmesan and breadcrumbs are golden.
Leave to cool slightly before serving.