Cut a slice form the top of each
tomato. Scoop out centers and discard seeds,
then chop pulp and reserve. Turn tomatoes upside down on absorbent
kitchen paper and leave to drain. Heat oil in a small frying pan, add
onion and fry for 5 minutes, stirring occasionally, until soft. Stir in cumin, turmeric, cayenne
pepper and ground coriander. Season with salt and fry for 1 minute
more. Stir in tomato pulp and cook,
uncovered, for about 5 minutes, until thick. Preheat oven to 190oC (375oF),
Gas 5. Stir fresh cheese or fromage frais and
half the Cheddar into spice mixture and spoon into tomato shells. Sprinkle remaining Cheddar over the
tops and place on a baking tray. Cook for 10-15 minutes, until tops are
golden brown and tomatoes soft. Sprinkle with chopped coriander and
serve hot.
