About this recipe:A friend makes these for me all the time and they are scrumptious! Make these ahead of time and pop into the oven 15 minutes before guests arrive. The aroma will make mouths water.
10 ripe small tomatoes
7 tablespoons homemade or shop-bought pesto
100g (4 oz) freshly grated Parmesan cheese
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat oven to 180 C / Gas mark 4.
Slice tomatoes in half and scoop out about a tablespoon of flesh from the centre of each half. Fill pocket with pesto and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
Bake in preheated oven until cheese is melted and bubbly and slightly browned. Serve warm.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.