Broccoli Stuffed Tomatoes

1 tbsp. olive oil
2/3 cup onion finely chopped
4 cups broccoli - finely chopped
1 1/2 tbsp. tamari / soy sauce
salt and pepper to taste
2 large tomatoes about 225 g each in weight, halve and scoop out the centres, reserving them

Garnish:
12 fresh basil leaves / 4 cherry tomatoes

Dressing:
1 1/2 tbsp. olive oil
1 1/2 tbsp finely chopped fresh basil
(use tomato centres which you scooped out)
salt and pepper to taste.

1. Heat the oil, and fry the onion till soft.
2. Add the broccoli and cook covered for 10 minutes, or until tender.
   
3. Add the basil and tamari and combine.
   
4. Season, and blend in a food processor until smooth.
   
5. Use an ice-cream scoop to form four broccoli balls.
   
6. Divide the remaining broccoli mixture between the four tomato shells, and press into each base.
   
7. Place three basil leaves around the edge to form 'petals'.
   
8. Place the broccoli ball on top, then garnish with a cherry tomato.
   
9. Place all the dressing ingredients in a food processor or liquidize and blend until combined.
   
10. Pour the dressing over each tomato half or serve separately.
    

This dish can be served hot or cold - to serve hot, place covered on a lightly greased baking tray without the basil leaves or cherry tomatoes, and bake in an oven set at 190C for 10-15minutes, or until heated through, then garnish as described above.