Stuffed summer tomatoes

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Recipe by Good Food

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1. Heat oven to 190C/fan 170C/gas 5. Mix the rice with 2 tbsp of the pesto. Cut the tops off the tomatoes and scoop out the insides. Fill the empty shells with the rice mixture, pressing it down lightly, then replace the lids.
2. Cut the courgettes into rounds and toss with the remaining pesto and the oil. Spread over a roasting tin and nestle the tomatoes among them. Bake for 20-25 mins until the tomatoes and courgettes are tender.

Make some juice

Don't waste the pulp you remove from the tomatoes. Whizz in a food processor, then press through a sieve. Season with a little salt and pepper and pour into a glass with plenty of ice, with or without a slug of vodka.

Per serving

375 kcalories, protein 13g, carbohydrate 49g, fat 15 g, saturated fat 3g, fibre 4g, salt 1.62 g

'I've never cooked with pesto before and thought it tasted amazing in the stuffed summer tomatoes. The courgettes were delicious and everything went well with the rice.'

Latest comments and suggestions

• carolinesky

  08 March 2008

  carolinesky rated and commented on this recipe

  

  I love this recipe, it is so simple yet delicious. I usually only make the stuffed tomatoes though, not the courgettes, and make it as a side dish. I tend to use Uncle Ben's tomato and basil rice and sacla organic tomato pesto.

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• tracy

  27 May 2008

  tracy commented on this recipe

  As I can normally follow your recipes to the letter, was a bit disappointed with the outcome of this dish. Rice was hard, I didn't precook it before mixing with pesto, as this was not suggested. maybe I should have assumed it should have been pre-cooked. Next time I will pre- cook rice before mixing it with pesto and stuffing Toms. Disappointed

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• Karolinageegee

  03 August 2008

  Karolinageegee rated this recipe

  

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Ingredients

• 250g pouch rice with mushrooms (Uncle Ben's or Rizazz)
• 3 tbsp pesto
• 4 large tomatoes
• 2 courgettes
• 1 tbsp olive oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Vegetarian

Ingredients

• 250g pouch rice with mushrooms (Uncle Ben's or Rizazz)
• 3 tbsp pesto
• 4 large tomatoes
• 2 courgettes
• 1 tbsp olive oil

Per serving

375 kcalories, protein 13g, carbohydrate 49g, fat 15 g, saturated fat 3g, fibre 4g, salt 1.62 g

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