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Baked Hasselback Tomatoes |
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| Serves 6 as side |
Prep 20 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
3-4 sourdough slices, cut into squares
olive oil
12 plum tomatoes
2-3 balls mozzarella, torn into small pieces
6 bay leaves, cut in half lengthways
1 tub fresh pesto
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For the pesto:
40g freshly grated parmesan cheese
25g toasted pine nuts
25g grated parmesan
3 tbsp olive oil
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Freeze pesto without the cheese |
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Heat the oven to 200C/fan 180C/gas 6. Brush each piece
of bread with olive oil, put it in the base of a baking
dish and put the dish in the oven while you prepare the
tomatoes (don’t leave it more than 20 minutes).
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Make 5 or 6 cuts in each
tomato as if you are slicing it but not cutting all the
way through. Stuff a piece of mozzarella into each cut.
Fill the centre cut of each tomato with a piece of bay
leaf, then sit the tomatoes on the bread, which should
have begun to crisp up, in the baking dish. Spoon some
pesto into each cut, holding the sides open if you need
to. Drizzle over more olive oil and season well.
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Bake for 20 minutes, or until
the tomatoes are soft and cooked through. Serve with some
of the bread which should have soaked up any juices.
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DAILY
DINNERS 
