Roasted Stuffed Tomatoes

• 4 plum tomatoes
• 2 tablespoons sun-dried tomato paste
• 2 egg yolks
• 2 teaspoons lemon juice
• 1 fresh lemon rind, finely grated
• 4 tablespoons olive oil
• 1 (4 ounce) can tuna, drained
• 2 tablespoons capers, rinsed
• salt and pepper
• 2 sun-dried tomatoes, cut into strips for garnish
• fresh basil leaf (to garnish)

1. Halve the tomatoes and scoop out the seeds.
2. Divide the sun-dried tomato paste among the tomato halves and spread carefully around the inside of the skin.
3. Place on a cookie sheet and roast in a preheated oven at 400 degrees for 12-15 minutes.
4. Cool slightly.
5. Meanwhile, make the mayonnaise.
6. In a food processor, blend the egg yolks and lemon juice with the lemon rind until smooth.
7. Once mixed and with the motor still running, slowly add the olive oil.
8. Stop the processor as soon as the mayonnaise has thickened.
9. Add the tuna and capers to the mayonnaise and season wich salt and pepper to taste.
10. Spoon the tuna mayonnaise mixture into the tomato shells and garnish with sun-dried tomato strips and basil leaves.
11. Return to the oven or serve chilled.

tomatoes, tomato paste, egg yolks, lemon juice, lemon rind, olive oil, tuna, capers, salt, tomatoes, fresh basil leaf

Taken from www.food.com/recipe/roasted-stuffed-tomatoes-45084 (may not work)