12 tomatoes
225 g goat cheese
3 fresh basil sprigs, chopped
1 egg, lightly beaten
Slice tops from tomatoes and set aside,. Scoop out flesh and seeds with teaspoon. Discard tomato seeds and put flesh into bowl.
Sprinkle inside of each tomato shell with pinch of salt, turn upside down on paper towels, drain for 45 minutes.
Add cheese and basil to tomato flesh in bowl. Mash well until thoroughly combined. Season with salt and pepper. Beat in egg until mixture is thick and sticky.
Spoon cheese mixture into tomato shells and replace lids. Place tomatoes on baking sheet. Bake in preheated 325 F (160 C) oven for 10 minutes. Turn oven off and then remove tomatoes after letting them sit in oven for an additional 5 minutes.
Serves 6