This recipe is a good way to use up leftover pesto at the bottom of a jar - you don't need much for the flavour to come through. I combined it with a packet of microwaveable rice that had been sitting in my cupboard for a while. And if you know you need to eat more green leafy vegetables, but aren't keen on the taste, you can barely notice them in this delicious mixture.
Ingredients 6 large beef tomatoes
250g pack microwaveable rice (I used Golden Vegetable flavour)
3 tbsp pesto (vary to taste - if making for children they might prefer a little less)
100g grated mozzarella
80g mixed bag of spinach, watercress, and rocket
Heat your oven to 200°C/180°C fan oven.
Slice the tops off the beef tomatoes. Keep the tops.
Carefully scoop out the insides of the tomatoes. Try to keep the tomatoes intact. Discard the tomato flesh and then roughly chop the tomato tops into small chunks.
Meanwhile, cook the rice in the microwave according to the packet instructions and place in a bowl.
Add the green leaves, 3/4 of the mozzarella, the pesto, and the tomatoes and mix well.
Spoon the mixture into each of the beef tomatoes and pack them into a baking tray in which they fit quite snugly.
Sprinkle the remaining mozzarella on top, and then bake for about 20 minutes, or until the cheese is bubbling and golden.