Preheat the oven to 200C/400F/Gas 6.
Melt the butter in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, until softened. Add the pine nuts, chilli powder, ground ginger, cayenne, tomato purée and salmon and stir well. Cook for a further 2-3 minutes.
Fill the hollowed-out tomato with the stuffing mixture and place onto a baking tray.
Bake the stuffed tomato in the preheated oven for 5-7 minutes, or until softened.
Meanwhile, for the pistou dressing, place all the pistou dressing ingredients into a food processor and blend until smooth.
To serve, place the cooked tomato into the centre of a serving plate. Drizzle the pistou dressing around the edge of the plate.
