Name: These five-ingredient cheesy pizza stuffed tomatoes taste too good to be no-carb (but they are)
Cook time: 1 h
Yield: 4 as a side dish
Cuisine: Modern Australian,Italian,Mediterranean
Ingredients: 4-6 heirloom tomatoes or beefsteak tomatoes; 90g pepperoni (or salami of your choice); 1 cup grated mozzarella; 3 tbsp black olive tapenade (or finely diced pitted black olives); ½ cup chopped basil leaves,plus extra to serve

These pizza-inspired tomatoes are delicious,even if they are overcooked and collapse.Katrina Meynink

easyTime:30 mins - 1 hourServes:4 as a side dish

These are just so moreish. A perfect lunch or side for a spread of deliciousness. And if you were to cook these to complete submission,then literally swoosh fresh bread through the guts of them,I would applaud you and immediately ask for an invitation.

Ingredients

4-6 heirloom tomatoes or beefsteak tomatoes
90g pepperoni (or salami of your choice)
1 cup grated mozzarella
3 tbsp black olive tapenade (or finely diced pitted black olives)
½ cup chopped basil leaves,plus extra to serve

Method

Step1
Preheat oven to 160C fan-forced (180C conventional).
Step2
Gently cut the top off each tomato. Use a spoon to hull the tomato – you want to remove the core and a little of the flesh. (Don’t hull too much that the tomato collapses once it cooks,just so you have enough room for glorious cheesy filling.) Scoop the innards into a bowl and reserve for your next pasta sauce. Drizzle some olive oil over the base of a roasting tray and add the tomatoes to the tray.
Step3
To a bowl,add the pepperoni,mozzarella,tapenade and basil and toss gently to combine. Scoop the mixture into the tomatoes and season with sea salt flakes and pepper. Add a little drizzle of olive oil then bake in the oven for 30–40 minutes. Scatter over fresh basil leaves and serve.