Method

Slice the top from the tomatoes and scoop out the insides, taking care not to puncture the skin.

Salt the inside lightly and leave upside down on paper towel to drain excess water from the tomatoes, leave for 30 mins to 1 hour if possible.

If using courgette, wash and grate the courgettes, place in a sieve over a bowl and sprinkle with a little salt. Leave to stand with the tomatoes.

Once ready, dry the inside of the tomatoes with paper towel.

Place 10-15ml of Salsa Verde in the bottom of each tomato.

Place the goats cheese in a bowl and mash with a fork to break it up.

Divide between the tomatoes.

Press liquid from the courgettes and pile on top of the goats cheese.

Ensure the filo pastry is defrosted and melt the butter. If the filo is in small sheets use 4 per tomato, of in large sheets use 2 folded in half per tomato.

Butter the edges of the filo to prevent drying out.

Place the tomato, with opening uppermost, in the centre of the pastry, fold the pastry around the tomato bringing the pieces together on top.

Generously butter the pastry wrapping all over and place on a baking tray.

Repeat with the other tomatoes.

Bake for 15 minutes or 20 for meatier tomatoes, or they over cook like mine!

Serve hot or cold with salads.