(Don’t hull too much that the tomato collapses once it cooks, just so you have enough room for glorious cheesy filling.) Scoop the innards into a bowl and reserve for your next pasta sauce.
Preheat oven to 230°C (210°C fan-forced). Line a large baking trays with nonstick baking paper. Cut Turkish bread in half horizontally. Cut each half vertically to give 4 pieces. Squeeze truffle mayo ...
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