8 large tomatoes, about 1.4 kg (3 lb) in weight
50 g (2 oz) butter
50 g (2'oz) plain flour
150 ml (1/4 pint) milk
198 g (7 oz) can sweetcorn kernels, drained
125 g (4 oz) frozen prawns, thawed
225 g (8 oz) gouda cheese, grated
5 ml (1 tsp) anchovy essence
5 ml (1 tsp) lemon juice
salt and freshly ground pepper
parsley sprigs, to garnish
50 g (2 oz) butter
50 g (2'oz) plain flour
150 ml (1/4 pint) milk
198 g (7 oz) can sweetcorn kernels, drained
125 g (4 oz) frozen prawns, thawed
225 g (8 oz) gouda cheese, grated
5 ml (1 tsp) anchovy essence
5 ml (1 tsp) lemon juice
salt and freshly ground pepper
parsley sprigs, to garnish
method
1. Cut a thin slice from the top of each tomato, scoop out and reserve the pulp leaving the tomato shell intact.
2. Melt the butter, stir in the flour. Cook for 2 minutes. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring briskly. Continue to cook for another 3 4 minutes, stirring all the time as the consistency will be very thick. Remove from the heat, add the sweetcorn, prawns and 175 g (6 oz) of the cheese.
3. Sieve the tomato pulp into the sauce. Stir in the anchovy essence and lemon juice. Season.
4. Lightly season the inside of each tomato shell and divide the filling between them. Place in a baking tin.
5. Top with the remaining cheese. Bake uncovered at 200°C (400°F) mark 6 for 10 15 minutes. Garnish with parsley sprigs.
2. Melt the butter, stir in the flour. Cook for 2 minutes. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring briskly. Continue to cook for another 3 4 minutes, stirring all the time as the consistency will be very thick. Remove from the heat, add the sweetcorn, prawns and 175 g (6 oz) of the cheese.
3. Sieve the tomato pulp into the sauce. Stir in the anchovy essence and lemon juice. Season.
4. Lightly season the inside of each tomato shell and divide the filling between them. Place in a baking tin.
5. Top with the remaining cheese. Bake uncovered at 200°C (400°F) mark 6 for 10 15 minutes. Garnish with parsley sprigs.
serving amount
serves 4
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