Baked tomatoes with cheese and thyme

Serves 2.

4 large, ripe tomatoes
olive oil
4 or 5 bushy sprigs of thyme
4 small, fresh goat's cheeses, or other small cheese

Set the oven at 180C.
Cut a thick slice from the top of each tomato. Scoop out enough seeds and flesh from each tomato to make room for half a goat's cheese (don't add the cheese yet).
Place snugly in a baking dish. Season with salt and pepper, and add a teaspoon or so of olive oil to each one.
Pull the leaves from the thyme and sprinkle them inside the tomatoes.

Bake the tomatoes for 20 minutes or until they are soft and lightly coloured.
Slice the cheeses into pieces small enough to fit inside the tomatoes.
Spoon a little oil from each tomato over the cheese, or add fresh if it has escaped, then return to the oven for a further 10 minutes, or until the cheese has melted.