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Spinach-stuffed tomatoes with parsley pesto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
by Gino D'Acampo

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the stuffed tomatoes, heat half the oil in a wok or frying pan over a medium heat and fry the garlic for 1-2 minutes.

  3. Add the spinach and chilli flakes, season with salt and freshly ground black pepper and cook, stirring, until the spinach has wilted. Remove from the heat, leave to cool slightly then squeeze the excess moisture out of the spinach and roughly chop.

  4. Spread the mustard inside the tomatoes, then fill with the chopped spinach mixture.

  5. Place the tomatoes onto a baking sheet, drizzle over the remaining olive oil and bake in the oven for 6-8 minutes, or until softened.

  6. Meanwhile, for the parsley pesto, place all the pesto ingredients into a mini food processor and blend until smooth.

  7. To serve, place the tomatoes onto a plate, drizzle over the pesto and sprinkle over the chives.

Ingredients

For the stuffed tomatoes

  • 2 tbsp olive oil
  • 2 garlic cloves, sliced
  • 150g/5½oz spinach
  • pinch chilli flakes
  • salt and freshly ground black pepper
  • 2 tomatoes, tops and seeds removed
  • 1 tsp wholegrain mustard

For the parsley pesto

  • 2 tbsp olive oil
  • handful fresh parsley
  • 1 tbsp whole almonds
  • salt and freshly ground black pepper
  • squeeze lemon juice
  • 1 tsp chopped fresh chives, to garnish

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Spinach-stuffed tomatoes with parsley pesto

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