Mediterranean stuffed tomatoes

The perfect summer dinner. Less that 5 minutes prep time and under 30 minutes cooking.

You will need, for four people:

- 4 large oxheart tomatoes

- 1 tin of white tuna in brine

- 1 bouquet of fresh basil (keep a few leaves for decoration)

- 2 garlic cloves

- 2 shallots

- 4 tbsp. extra virgin olive oil

- pinch of sea salt

Pre-heat the oven to 180°C.

Open the tomato 1/4 from the top, in order to have a body (3/4) and a hat (1/4).

Empty the contents of the tomatoes into a blender or kitchen robot. Be careful not to tear or damage the body. Add the remaining ingredients. Blend grossly.

Place the empty tomato bodies into an oven tray.

Fill them up with the stuffing and close the hat.

Add a drizzle of olive oil and sea salt over the tray.

Bake for 20-25 minutes. For smaller tomatoes like in the pics, bake for 10 min.