Fettuccine with Stuffed Oven-Baked Tomato with Soft Goat's Cheese

Fresh pasta: ~200 g (0.45 lb) fettuccine.

Sauce: 5 medium vine tomatoes; 20 g icing sugar; 1 shallot; ½ clove of garlic; 3 tbsp olive oil; 2 thumb-sized pieces of fresh ginger, sliced; 2 tbsp brown sugar; 35 ml white wine; 70 ml veal broth; 140 g strained tomatoes; 2 sprigs of thyme, plucked; 1 sprig of basil, chopped; 20 ml cream; 70 g soft goat's cheese.

Preparation:

1. Cut the top off the tomatoes, hollow out the flesh with a spoon and put aside.
2. Stuff the tomatoes with some icing sugar and olive oil and cook in the oven at 120°C (248°F) for 10 minutes.
3. Chop the shallots and the garlic. Dice the onion and slice the garlic.
4. Heat the olive oil in the pan; sweat the shallots, garlic and ginger in this and caramelize everything with brown sugar.
5. Pour white wine over the ingredients, add the veal broth, tomato flesh and strained tomatoes and simmer the sauce. Stir occasionally.
6. Add the thyme, basil and cream and season the sauce to taste with salt, pepper and chili.
7. Stuff the tomatoes with the tomato sauce, add the goat's cheese and cook in the oven at 160°C (320°F) for five minutes. Serve over the cooked fettuccine.