Name: Stuffed summer tomatoes
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 250g pouch rice with mushrooms (Uncle Ben’s or Rizazz); 3 tbsp pesto; 4 large tomatoes; 2 courgettes; 1 tbsp olive oil

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Stuffed summer tomatoes

Stuffed summer tomatoes

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 3.5 out of 5.2 ratingsRate

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A packet of rice can be the perfect meal solution at the end of a busy day

Easily doubled

Easily halved

Vegetarian

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Crushed potatoes

A star rating of 4 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

250g pouch rice

with mushrooms (Uncle Ben’s or Rizazz)
3 tbsp pesto
4 large tomatoes
2 courgettes
1 tbsp olive oil

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Nutrition: per serving

kcal375
fat15g
saturates3g
carbs49g
sugars10g
fibre4g
protein13g
salt1.62g

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Mix the rice with 2 tbsp of the pesto. Cut the tops off the tomatoes and scoop out the insides. Fill the empty shells with the rice mixture, pressing it down lightly, then replace the lids.
step 2

Cut the courgettes into rounds and toss with the remaining pesto and the oil. Spread over a roasting tin and nestle the tomatoes among them. Bake for 20-25 mins until the tomatoes and courgettes are tender.

RECIPE TIPS

MAKE SOME JUICE

Don’t waste the pulp you remove from the tomatoes. Whizz in a food processor, then press through a sieve. Season with a little salt and pepper and pour into a glass with plenty of ice, with or without a slug of vodka.

Recipe from Good Food magazine, September 2007

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A star rating of 3.5 out of 5.2 ratings

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