Stuffed Tomatoes in Batter

Immerse tomatoes in boiling water for a few seconds, peel off skin but do not remove stem. Cut a lid off each and scoop out tomatoes with a small spoon. For the batter, mix flour with water until smooth, add melted butter, egg, garam masala and salt. Blend until smooth. Pour into a small bowl so that the tomatoes can be well dipped in the batter. Heat enough fat in a deep skillet. Dip two-thirds of the tomatoes (preferably in a wire basket) into the batter, one at a time. Fry immediately. Drain. For the filling, mix ricotta with mascarpone, chopped olives, toasted pine nuts and grated Parmesan. Season with salt and pepper and stuff into tomatoes. Top plate with anchovy fillets and olives. Pat the baked tomatoes with paper towels, place in the center and garnish with Parmesan cheese and mint. Mix the basil pesto with a little olive oil and drizzle with the lime juice.

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