Take a trip into French country cooking with a recipe for gruyère stuffed tomatoes.
Preheat the oven to 160C/325F/Gas 3.
Skin the tomatoes by placing them into a bowl and covering them with boiling water. Set aside for 30 seconds to one minute, or until the skins have split. Remove from the water with a slotted spoon and when they’re cool enough to handle peel off the skins then plunge briefly into cold water.
Slice off the top of the tomatoes and set aside. Remove the juice and pulp from the middle of the tomato, being careful not to break the flesh, and set aside. Season the inside of the tomato with salt and freshly ground black pepper.
Place the cream into a heavy-based saucepan and slowly bring to the boil, continue to cook until the volume of the liquid has reduced by half. Stir 150g/5oz Gruyère into the cream until smooth.
Meanwhile, heat one tablespoon of oil and gently fry the garlic, courgettes, peppers and mushrooms.
Remove the cream mixture from the heat and fold in the vegetables until well combined. Divide the mixture between the tomatoes and top with the remaining cheese. Place the tomato lids on top and bake in the oven for 10–15 minutes, or until the cheese on top is golden-brown and bubbling.
For the dressing, pass the tomato juice and pulp through a sieve. Season and add the red wine vinegar. Next whisk in the oil and toss the rocket in the dressing.
To serve, place a little rocket onto serving plates and top with a tomato.
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