BRIE STUFFED BEEF TOMATO

A beefsteak tomato (American English) or beef tomato (British English) is any of the largest varieties of cultivated tomatoes, some weighing 450 g or more. This meaty tomato is grown in a rainbow of colors, from vibrant red to pale yellow to purple-black. Rather than maintaining a perfectly spherical shape as it develops, it takes on a decided kidney-bean shape, spreading out to the sides. While popular among home growers for sandwich making and other applications requiring a large tomato to be eaten raw, beefsteaks are not grown commercially as often as other types, since they are not considered as suitable for mechanization as smaller slicing tomatoes. It is one of the slowest-maturing tomatoes, with the largest beefsteak cultivars taking up to 90 days to produce ripe fruit. Typically, the vine will continue to produce and set fruit until the first frost.

Serves 4
45 minutes
342 kcal per serving


Ingredients

• 4 beef tomatoes
• 2 tbsp French herbs
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 200 g Brie cheese, sliced
• 4 tbsp pesto
• 1 red onion, peeled and sliced

Method

1. Preheat the oven to 175 °C.
2. Cut the top of the tomatoes and scoop out and discard their seeds.
3. Place them on a baking sheet with parchment paper.
4. Sprinkle with the French herbs and salt, then drizzle with olive oil and balsamic vinegar.
5. Bake in the oven for 15-20 minutes.
6. Distribute the brie cheese and pesto in the tomatoes, then top with the onion and bake for another 10 minutes or until the cheese has melted.