Tomatoes with herb crust

Ingredients for 4 servings:

• 4 large beef tomatoes, ripe and as flat as possible
• salt and pepper
• 2 bunches of basil
• 75 g Parmesan or another strong cheese
• 50 g pine nuts or peeled almonds
• some sea salt, coarse
• 3 peppercorns
• 6 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Especially delicious with fish. Also as a starter with baguette.

Preheat the oven to 220°C fan/convection oven. Wash the tomatoes, halve them lengthwise, and trim off the green stems. Place them cut-side up on a baking sheet or ovenproof dish. Season generously with salt and pepper. For the herb crust, wash the basil, shake dry, and remove the thick leaf stalks. Cut the cheese into small pieces. Briefly blend the basil, cheese, pine nuts, sea salt, and peppercorns in a blender, then add about half of the oil. Blend briefly again; the consistency should now be paste-like (add any remaining oil if necessary). Season with salt and freshly ground pepper. Spread the herb mixture evenly over the tomato halves, smoothing slightly. Bake in the oven for about 8-10 minutes.