- 6 really big tomatoes
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 is a generic Italian name for any sauce made by pounding ingredients together.
- 6 slices ciabatta or crusty bread, toasted and brushed with olive oil
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.
Cut the mozzarella into chunks and snip or tear up the basil leaves.
Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.
Put a few torn basil leaves into each one.
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.
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.