Crunchy Baked Tomatoes with Lime, Onion and Chilli - Amanda Grant

8-12 medium sized vine-ripened tomatoes
2 bunches of spring onions, finely chopped
1 small red chilli, seeded and finely chopped
2.5cm (1inch) piece fresh root ginger, peeled and finely chopped
2 garlic cloves, finely chopped
2 tbsp fresh basil leaves, roughly torn
a 50g (1 3/4oz) packet plain potato crisps (chips)
juice of 1 lime
juice of 1 orange
2 tbsp extra virgin olive oil
salt and black pepper

preheat the grill to high. Slice off the tops of the tomatoes and
scoop out the seeds and juice with a teaspoon. Turn the tomatoes
upside down as you do so to allow them to drain slightly. Dry the
insides of the tomatoes with kitchen paper and season with salt and
pepper.

Combine the spring onions, chilli, ginger and basil and mix well. Fill
the tomatoes with this mixture and crumble a few crisps over the
mixture. Drizzle the lime and orange juices and olive oil over the top
of each tomato.

Put under the grill for about 2 minutes until the tomatoes are warm
and the onion is just turning golden. Serve immediately.