Catering from the Cotswolds

Recipes

Tomatoes with Pesto Breadcrumbs

makes 20 canapes or 10 side dish portions

Ingredients
  • 10 Ripe Plum Tomatoes
  • Olive Oil
  • Salt and Pepper
  • A Handful of Basil
  • 50g Parmesan, grated
  • 50g Pine nuts
  • 100g Crisp Breadcrumbs
  • 2 Garlic Cloves, peeled
Equipment
  • Baking Tray

Preheat your oven to 150C. Lightly oil the tray.

Cut the tomatoes in half from top to bottom. Scoop out the seeds. Lightly season and leave cut side down to drain.

To make the pesto breadcrumbs, combine the basil, parmesan, pine nuts, breadcrumbs and garlic in a food processor. Add a little olive oil to bring the mixture together. Season.

Stuff the tomatoes with the mixture. Sprinkle with some salt and olive oil and place in the baking tray. Bake for 40 minutes until the tomatoes have softened and collapsed slightly. Do not allow them to burn. If they start to colour, cover with some aluminium foil.

Serve as a canape or as an accompaniment to a lamb dish.

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