This easy recipe by Justine Schofield is packed with flavour and is healthy, too.
Fill each tomato with the mixture and place one top on each.
Place in a baking dish (smeared with olive oil) and bake for 45 minutes.
Add to the reserved tomato flesh the chopped tomatoes. Add all the other ingredients and cook slowly for 30 minutes. Blend and add a tsp of butter. Stir until melted. Pour the sauce over each stuffed tomato.