- 6 large ripe tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 50g fresh basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 25g toasted pine nuts
- 2 garlic cloves
- 100ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 25g freshly grated parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat oven to 190C/fan 170C/gas 5. Halve the tomatoes and arrange them in a single layer, cut side up in a roasting tin.
To make the pesto: put the basil, pine nuts and garlic in a food processor and whizz to a paste. With the motor running, drizzle in the oil. Transfer to a bowl, stir in the parmesan, then season to taste. Spoon about 2 tsp pesto over each tomato, then roast for 20 mins, until the tomatoes are tender. Serve with grilled lamb and a crisp green salad.