Pesto avocado stuffed tomatoes


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.

Pesto avocado stuffed tomatoes
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,209kj/291kcals
Fat 23.3g
Saturated Fat 6.3g
Carbohydrate 11.6g
Sugars 6.1g
Salt 0.7g

5.2g fibre 8.8g protein

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This recipe was first published in Thu Mar 13 14:20:07 GMT 2014.