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Chef Nigel Slater suggests using large, ripe tomatoes such as 'Marmande', 'Brandywine' and 'Costelluto Fiorentino' for this recipe.
He explains, "These are my favoured for stuffing and baking. They are more tender than the big beefsteaks and just the right size to hold pieces of goats’ cheese or a few cherry tomatoes and a spoonful of olive oil. Small soft cheeses with a white bloomy skin are good for this recipe."
4 large, ripe tomatoes
4 or 5 bushy sprigs of thyme
4 small, fresh goat’s cheeses or other small cheese
Achieving the perfect results
The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.