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Pesto & wheatberry stuffed tomatoes
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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.
Typical values per serving:
This recipe was first published in April 2018.