Baked Tomatoes with Cheese and Thyme

from Tender by Nigel Slater

  • Large ripe tomatoes - 4
  • Olive oil
  • Thyme
  • Fresh goat cheese or other cheeses - 2 small

Preheat the oven to 350°F

Cut a thick slice from the top of each tomato.  Using a teaspoon, scoop out enough of the seeds and flesh to make room for half a goat cheese (don't add the cheese yet.)

Put them snugly in an ovenproof baking dish, salt and pepper the inside, and add a teaspoon or so of olive oil to each one.

Pull the leaves from the thyme and sprinkle them inside the tomatos.  Bake the tomatoes for twenty-five minutes, or until they are soft and lightly colored.  Slice the cheeses in half if they are small, or in large pieces if they are larger than the diameter of the hollow. Whatever, just make the cheese fit into the tomatoes.  Spoon a little olive oil from each tomato over the cheese, or add fresh oil if it has escaped, then return to the oven for ten minutes, until the cheese has melted.