4 medium tomatoes                                                            4 tsp olive oil

1 small carrot, sliced                                                            2 tbsp white wine or vegetable broth

1 small celery stick, sliced                                                5oz/150g  dried breadcrumbs

1 small onion, peeled                                                            4 tbsp Parmesan cheese, grated

2 small garlic cloves, peeled                                                6-8 fresh basil leaves, thinly sliced.

½ tsp oregano



Heat the oven to 175C/350F/gas Mark 4.

Cut a thin slice off the top of each tomato.  Leaving a ½ inch shell, scoop out and reserve the pulp.  Turn the tomatoes upside down onto paper towels to drain.

Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped.

In a large skillet/frying pan, sauté the vegetable mixture plus the oregano in the olive oil until tender.  Add the wine or broth and simmer, covered, for 2 minutes or until the liquid is reduced by half.

Remove from the heat and cool slightly.  Stir in the breadcrumbs, Parmesan cheese and basil.  Season to taste.

Stuff the tomatoes with the mixture and replace the tops.  Bake them in a shallow baking dish lightly oiled, uncovered, for 15-20 minutes.