PESTO STUFFED TOMATOES
A simple yet effective side dish that covers vegetables, carbohydrates and dairy in one dish. Plus it tastes superb! British tomatoes are fairly small but I've designed the filling to fit medium to large tomatoes, but not as large as beef tomatoes. Adjust the amount of filling depending on the size of tomato you have (any leftover filling makes a yummy snack!)
Provided by Shuzbud
Categories Long Grain Rice
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting).
- Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
- Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole.
- Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.
- When the rice is fully cooked, remove from the heat.
- Add the pesto sauce, pine nuts, parmesan cheese and 1/4 cup of the grated mozzarella cheese. Stir to mix well.
- Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in.
- Place the other 1/8 cup of grated mozzarella cheese evenly over the top of the filled tomatoes.
- Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened and the mozzarella is just turning golden.
- Enjoy!
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Diana Perez
[email protected]Yum!
Vincent Thembinkosi Maseko
[email protected]This is a delicious and healthy recipe. I love that I can control the ingredients and make it as healthy as I want.
Nouran Osama
[email protected]I've made this recipe several times and it's always a hit. The tomatoes are always juicy and flavorful, and the pesto filling is creamy and delicious.
K'alea
[email protected]These tomatoes are a great way to get your kids to eat their vegetables. My kids love them!
binod Pandey
[email protected]I'm a vegetarian and I love these tomatoes. They're so flavorful and satisfying. I often make them for lunch or dinner.
Meshi Khan
[email protected]These tomatoes are so easy to make and they're always a crowd-pleaser. I make them for every party I host.
MD Washim Akram
[email protected]I love how versatile this recipe is. I've made it with different types of pesto and tomatoes, and it's always delicious. It's also a great way to use up leftover pesto.
Marvin RamirezG
[email protected]This is a great recipe for a quick and easy weeknight meal. The tomatoes were cooked perfectly and the pesto filling was delicious. I served it with a side of grilled chicken and it was a hit with the whole family.
rabiul Islam
[email protected]I'm not usually a fan of pesto, but I loved this recipe. The flavors were well-balanced and the tomatoes were so juicy. I'll definitely be making this again!
Ava Zatek
[email protected]These tomatoes were a hit at our summer potluck! The pesto filling was flavorful and creamy, and the tomatoes were perfectly cooked. I will definitely be making these again.