Stuffed summer tomatoes

Stuffed summer tomatoes

A packet of rice can be the perfect meal solution at the end of a busy day

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 25 mins

Vegetarian

Vegetarian

Method

  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.
Try

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, sugar 10g, salt 1.62 g

Recipe from Good Food magazine, September 2007.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 25 mins

Vegetarian

Vegetarian

Ingredients

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Per serving

375 kcalories, protein 13g, carbohydrate 49g, fat 15 g, saturated fat 3g, fibre 4g, sugar 10g, salt 1.62 g

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