Stuffed tomatoes

Prep: 40 mins Cook: 20 mins

Easy

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

  • Vegetarian

Nutrition: per serving

  • kcal331
  • fat16g
  • saturates7g
  • carbs33g
  • sugars8g
  • fibre4g
  • protein16g
  • salt1.44g
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Ingredients

  • 6 really big tomatoes
    Tomato

    Tomato

    toe-mart-oh

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

  • 2 balls of mozzarella
  • 12 basil leaves
  • 4 pieces cooked red pepper from a jar
  • 2 tbsp pesto or red pesto
    Pesto

    Pesto

    Pess-toh

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

    The…

  • 6 slices ciabatta or crusty bread, toasted and brushed with olive oil

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.

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Comments (1)

healthyjac's picture

Made these last week and my daughter loved them!

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