Ingredients

• 25g/1oz butter
• ½ small onion
• peeled
• chopped
• 1 garlic clove
• peeled
• crushed
• 2 tbsp pine nuts
• pinch chilli powder
• pinch ground ginger
• pinch cayenne pepper
• 1 tbsp tomato purée
• 55g/2oz salmon fillet
• skin removed
• chopped
• 1 ripe beef tomato
• top sliced off
• hollowed out with a spoon
• seeds discarded
• 1 handful fresh basil leaves
• 2 tbsp pine nuts
• toasted
• 4 tbsp extra virgin olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Melt the butter in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes
• until softened. Add the pine nuts
• chilli powder
• ground ginger
• cayenne
• tomato purée and salmon and stir well. Cook for a further 2-3 minutes.
• Fill the hollowed-out tomato with the stuffing mixture and place onto a baking tray.
• Bake the stuffed tomato in the preheated oven for 5-7 minutes
• or until softened.
• Meanwhile
• for the pistou dressing
• place all the pistou dressing ingredients into a food processor and blend until smooth.
• To serve
• place the cooked tomato into the centre of a serving plate. Drizzle the pistou dressing around the edge of the plate.