Nutty Pesto Tomatoes

Big juicy tomatoes with a crunchy pesto-infused filling.

Nutty Pesto TomamatoesPreparation time 10 minutes
Cooking time 20 minutes
Calories per portion 407 Kcal
Fat per portion 26g
of which saturated 6.5g
Serves 4
Suitable for vegetarians

Beef tomatoes 4
Ciabatta rolls 2
Green pesto sauce 180g jar
Salt and freshly ground black pepper
Olive oil 3 tbsp
Pine nuts 2 tbsp

Halve the tomatoes horizontally then carefully scoop the flesh into a large bowl. Place the tomato shells in a roasting tin.

2 Tear the ciabatta into pieces. Put into a food processor and whizz to coarse crumbs. Add the crumbs and pesto to the tomato flesh and mix thoroughly, seasoning to taste.

3 Spoon the tomato mixture into the shells, then drizzle with a little olive oil and a sprinkling of pine nuts.

4 Bake in the oven for 15–20 minutes, until the tomatoes are softened and the topping is golden. Serve immediately.

Cook’s tip
This simple recipe is only as good as the tomatoes, so buy those that are still on the vine for the best flavour.

Recipe taken from Just One Pot.

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