Tomatoes Stuffed with Tuna

Ingredients
10 large firm Tomatoes
185 gm tin Tuna in oil drained
2 Anchovy Fillets chopped
1 tbsp Capers roughly chopped
1 tbsp Flat Leaf Parsley chopped
1 dsp Basil chopped
1 dsp Oregano chopped
1 clove Garlic chopped
salt
freshly ground Black Pepper

Method

Cut the tops off the tomatoes, scoop out the pulp.

Drain and chop the pulp

Mix chopped pulp and all the other ingredients, except the tomato, together.

Fill the tomatoes with the mixture.

Bake in a moderate oven (180 degrees C) for 20 minutes or until the tomatoes have softened but not collapsed.