Stuffed summer tomatoes

Stuffed summer tomatoes

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(2 ratings)

Prep: 10 mins Cook: 25 mins


Serves 2
A packet of rice can be the perfect meal solution at the end of a busy day

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal375
  • fat15g
  • saturates3g
  • carbs49g
  • sugars10g
  • fibre4g
  • protein13g
  • salt1.62g
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  • 250g pouch rice with mushrooms (Uncle Ben’s or Rizazz)
  • 3 tbsp pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 4 large tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 courgette



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments (3)

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

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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