Stuffed summer tomatoes

Stuffed summer tomatoes

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
375
protein
13g
carbs
49g
fat
15g
saturates
3g
fibre
4g
sugar
10g
salt
1.62g

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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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.

Recipe from Good Food magazine, September 2007

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Comments

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fluffyjacq's picture

Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely NOT suitable for vegetarians.

tracyanddella's picture

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

carolinesky's picture
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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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