1 1/4 teaspoons margarine
2 x 10 - 11 oz (300 - 330 g) tomatoes
6 oz (180 g) smoked haddock fillet
1/2 small onion, chopped
1 1/2 oz (45 g) fresh wholemeal or white breadcrumbs
1/2 teaspoon basil
1 oz (30 g) cheese, grated
1. Grease an ovenproof dish, just large enough to hold the tomatoes, with 1/4 teaspoon margarine.
2. Cut a thin slice from each tomato, scoop out the pulp and chop.
3. Sprinkle the inside of the tomatoes with salt and leave upside down to drain while preparing the filling.
4. Place the smoked haddock in a saucepan, cover with cold water and simmer very gently for about 10 minutes.
5. Drain the fish, flake the flesh and discard the skin.
6. Melt the remaining margarine in a small saucepan, add the onion and stir-fry for 3 - 4 minutes.
7. Add the chopped tomato pulp and continue stirring over a moderate heat for about 15 minutes until reduced to a thick pulp. if necessary, turn the heat up to boil off the liquid.
8. Stir the fresh breadcrumbs, basil and cheese into the onion and tomato mixture.
9. Season with pepper and a little salt if necessary.
10. Rinse the tomato cases well with cold water. Drain.
11. Divide the stuffing between them, place the slices of tomato on top and transfer to the greased dish.
12. Cover loosely with foil and bake at Gas Mark 4 (180°C) 350°F for 30 - 40 minutes until heated through.