Pesto Stuffed Tomatoes

1. 1

   Preheat the oven to 300u00b0F or 150u00b0C (the lower temperature helps to stop the tomatoes from splitting).

2. 2

   Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.

3. 3

   Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole.

4. 4

   Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.

5. 5

   When the rice is fully cooked, remove from the heat.

6. 6

   Add the pesto sauce, pine nuts, parmesan cheese and 1/4 cup of the grated mozzarella cheese. Stir to mix well.

7. 7

   Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in.

8. 8

   Place the other 1/8 cup of grated mozzarella cheese evenly over the top of the filled tomatoes.

9. 9

   Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened and the mozzarella is just turning golden.

10. 10

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.