Baked Tomatoes With Broad Bean Mousse


1 lb (500 g) young, tender broad beans (net shelled weight)
2 lb (900 g) medium-sized ripe tomatoes
1 egg
2 oz (60 g) freshly grated Parmesan cheese
1/2 clove garlic, peeled and finely grated
1 tinned anchovy fillet
2 tbsp extra-virgin olive oil
fine breadcrumbs
salt and pepper


1. Bring a saucepan of lightly salted water to the boil ready to cook the broad beans. Preheat the oven to 400°F (200°C) mark 6. Rinse and dry the tomatoes; slice off and discard a 'lid' from each one. Remove the seeds and the dividing sections of the flesh as well as the central part.

2. Lightly oil a baking tray or shallow ovenproof dish and place the tomatoes in it. Sprinkle some salt inside each tomato. When the water in the saucepan comes to the boil, add the broad beans and cook them until very tender; drain them and remove their seed cases when cool enough to handle. This will take some time; do not worry if you break up their contents. Discard the seed cases.

3. Place the broad beans in the food processor, add the lightly beaten egg, a little salt and pepper, the Parmesan cheese and the garlic. Process to a smooth puree. Transfer to a bowl.

4. Crush the anchovy fillet into 2 tbsp oil over a low heat, using the back of a wooden spoon; when it is mashed, stir well into the broad bean mixture.

5. Add sufficient fine soft breadcrumbs to thicken the broad bean mousse further: it should hold its shape firmly.

6. Spoon it in batches into a forcing bag fitted with a medium-sized, fluted nozzle. Pipe mousse into each tomato. Bake for 7-10 minutes.

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