Stuffed tomatoes

Stuffed tomatoes

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Cooking time

Prep: 40 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 6

Children aged 5-9 will love helping you prepare this lunch dish, almost as much as they'll enjoy eating them

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
331
protein
16g
carbs
33g
fat
16g
saturates
7g
fibre
4g
sugar
8g
salt
1.44g

Ingredients

  • 6 really big tomatoes
  • 2 balls of mozzarella
  • 12 basil leaves
  • 4 pieces cooked red peppers from a jar
  • 2 tbsp pesto or red pesto
  • 6 slices ciabatta or crusty bread, toasted and brushed with olive oil

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Method

  1. Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.
  2. Cut the mozzarella into chunks and snip or tear up the basil leaves.
  3. Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.
  4. Put a few torn basil leaves into each one.
  5. Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full.
  6. Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.

Recipe from Good Food magazine, August 2010

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healthyjac's picture

Made these last week and my daughter loved them!

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