zoom Pesto & wheatberry stuffed tomatoes
  • Save to your scrapbook
  • Save to your scrapbook

    Pesto & wheatberry stuffed tomatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pesto & wheatberry stuffed tomatoes

    • Preparation time: 20 minutes
    • Cooking time: 25-30 minutes

    Serves: 2 - 4


    4 large Jack Hawkins tomatoes
    1 tbsp extra virgin rapeseed oil
    1 onion, finely chopped
    2 tbsp toasted flaked almonds
    2 carrots, peeled and coarsely grated
    250g pack wheatberries with quinoa and soya
    3 tbsp Sacla’ No.1 Classic Basil Pesto
    100g feta, crumbled


    1 Preheat the oven to 180°C, gas mark 4. Slice the tops off the tomatoes. Cut out the core and scoop out the flesh. Blitz the flesh in a food processor, then press through a sieve to remove the seeds. Season the insides of the tomatoes and the sieved juice.

    2 Heat the oil and fry the onion for about 5 minutes, until lightly coloured. Add the almonds and carrots, and cook for a further 2 minutes. Then stir in the wheatberries mix, pressing them with a wooden spoon to separate the grains. Remove from the heat and stir in 4 tbsp of the tomato juice, plus the pesto and feta then season.

    3 Put the tomatoes into a small roasting tin in one layer, then fill with the wheatberry mixture. Put the tops back on the tomatoes and pour the remaining juice into the tin.

    4 Bake for 25-30 minutes until the tomatoes are cooked through. Serve 1 per person as a light lunch or 2 for a main meal.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars