- 14-16 San Marzano variety tomatoes
- 1 tbsp olive oil
- Salt and pepper
- 1 container tomato and basil cream cheese
- 2 tbsp crème fraîche
- Basil leaves
Cut off the tops of the tomatoes and pip them carefully. Coat them in olive oil and sprinkle with salt and pepper. Bake the tomatoes for 15-20 minutes at 180°C. Baking time may vary slightly depending on the size and ripeness of the tomatoes. Take them out before they collapse completely. Allow to cool.
In the meantime, combine the softened cream cheese with the crème fraîche. Season to taste with salt and pepper. Pour into a piping bag and fill the tomatoes. Garnish with fresh basil leaves.