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Pesto avocado stuffed tomatoes
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4 large Jack Hawkins Tomatoes
2 ripe avocados, peeled, stoned and cut into 1cm dice
2 tbsp pesto
40g fresh breadcrumbs
50g Parmigiano Reggiano, grated
110g bag Waitrose Babyleaf Salad
1. Preheat the oven to 200°C, gas mark 6. Slice lids off the tops of the tomatoes and scoop out the centre and seeds, leaving 1cm around the sides. Place in a small roasting tin.
2. Mix the avocado with the pesto, season, then spoon into the tomatoes.
3. Mix together the breadcrumbs and Parmigiano Reggiano and press on top of the tomatoes. Bake for 20 minutes until golden. Serve with salad.
Typical values per serving:
5.2g fibre 8.8g protein
This recipe was first published in March 2014.