Ad

Nutrition: per serving

  • kcal312
  • fat30g
  • saturates5g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein5g
  • salt0.16g
    low
Ad

Method

  • step 1

    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.

  • step 2

    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.

Recipe from Good Food magazine, July 2006

Ad

Comments, questions and tips (2)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.2 ratings

jane911

I made these with shop bought pesto. They were lovely. It's worth making extra as they were very nice cold the next day.

laureana

A star rating of 4 out of 5.

delicious served on homemade warm bread, used shop bought pesto, but made such a lovely dish, would definatly make again!!!

Ad
Ad
Ad