Stuffed Tomatoes

Place the feta in a bowl and finely mash it with a fork.

Gradually stir in the cream until you have a smooth, pipeable cream.

Finely chop the basil, peel and crush the garlic, then stir both into the cheese cream.

Season the cream with salt and pepper to taste.

Wash the tomatoes, pat dry and cut off a small lid from each.

Carefully scoop out the flesh without damaging the tomatoes.

Fill the cheese cream into a piping bag fitted with a large round tip and pipe it into the tomatoes until full.