Tomatoes with French cheese and pine nuts
Halve 6 large tomatoes (we have a wonderful variety called Jack Hawkins... truly taste like tomatoes USED to taste!) and place cut side up in a shallow, oiled baking dish. Add plenty of ground black pepper. Crumble about 100g Roquefort into small pieces and scatter over. Mix 3 tbsp fresh breadcrumbs and 25g pine kernels. Moisten with 1 tbsp olive oil and sprinkle over the tomatoes. Bake in a preheated oven at 190°C, gas mark 5, for 20-25 minutes.
Great with garlic bread and/or a green salad.