Stuffed Tomatoes

4 beefsteak tomatoes
4 ounces German Camembert or Bavarian Brie
2 scallions
4 anchovy fillets
1 tablespoon capers
2 teaspoons caraway seeds
Salt and ground black pepper

Remove stalk from the top of each tomato. Slice off the bottom of each tomato. Remove core from the bottom of each tomato. Cut a slice from the rounded end of each tomato and scoop out the pulp and seeds with a small teaspoon. Strain out the seeds and use the pulp and juice for the filling.

Place anchovies in a little milk and let soak for about 5 minutes to remove salt. Rinse, pat dry and chop. If the capers are large, chop them roughly.

Chop scallions finely and mash with the cheese, capers, anchovies, caraway seeds, salt and pepper. Add reserved tomato juice and pulp and mix ingredients together thoroughly. Spoon the filling into the tomatoes and place them on serving plates. Top with the reserved tomatoes slices and serve chilled.