Pesto Stuffed Tomatoes

A simple yet effective side dish that covers vegetables, carbohydrates and dairy in one dish. Plus it tastes superb! British tomatoes are fairly small but I've designed the filling to fit medium to large tomatoes, but not as large as beef tomatoes. Adjust the amount of filling depending on the size of tomato you have (any leftover filling makes a yummy snack!)

• Ready In: 50 mins
• Serves: 2-4

Ingredients

• 4  medium to large tomatoes
• 1⁄2 cup long grain white rice, uncooked
• 1  cup hot water
• 3 1⁄2 tablespoons basil pesto
• 1⁄4 cup pine nuts
• 1  tablespoon  very finely grated parmesan cheese
• 1⁄4 cup  grated mozzarella cheese, plus
• 1⁄8 cup  grated mozzarella cheese, for topping

Directions

1. Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting).
2. Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
3. Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole.
4. Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.
5. When the rice is fully cooked, remove from the heat.
6. Add the pesto sauce, pine nuts, parmesan cheese and 1/4 cup of the grated mozzarella cheese. Stir to mix well.
7. Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in.
8. Place the other 1/8 cup of grated mozzarella cheese evenly over the top of the filled tomatoes.
9. Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened and the mozzarella is just turning golden.
10. Enjoy!