Roasted Beefsteak Tomatoes with Molten Chèvre Fondue

Preheat your oven to 260°C (500°F). Ensure the oven rack is positioned in the center for even heat distribution.

Trim a paper-thin slice from the bottom of each tomato so they stand perfectly level. Slice off the top 1cm. Use a melon baller or spoon to core the tomato, removing the seeds and pulp while leaving a sturdy 2cm wall and base.

Lightly season the interior of the hollowed tomatoes with 2g of salt. Place them upside down on paper towels for 10 minutes to drain excess moisture.

In a small mixing bowl, vigorously whisk the room-temperature mascarpone, goat cheese, and minced thyme until the mixture is smooth and aerated.

In a skillet over medium-high heat, melt the butter into the olive oil. Add the garlic and anchovies, stirring constantly for 45 seconds until the anchovies melt into the fat and the garlic is fragrant but not browned. Fold in the panko and sauté for 2 minutes until just starting to turn golden.

Pat the insides of the tomatoes dry. Divide the cheese fondue mixture evenly among the three tomatoes. Press the umami breadcrumb mixture firmly onto the cheese surface to create a thick crust.

Arrange the tomatoes on a baking sheet. Roast at 260°C (500°F) for 10 minutes, or until the tomato skins begin to blister and the crust is a deep mahogany gold.