These tomatoes are packed with fresh basil, and make an ideal, healthy side dish
Ingredients
- 6 large ripe tomatoes
- 50g fresh basil
- 25g toasted pine nuts
- 2 garlic cloves
- 100ml olive oil
- 25g freshly grated parmesan
Method
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Heat oven to 190C/fan 170C/gas 5. Halve the tomatoes and arrange them in a single layer, cut side up in a roasting tin.
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To make the pesto: put the basil, pine nuts and garlic in a food processor and whizz to a paste. With the motor running, drizzle in the oil. Transfer to a bowl, stir in the parmesan, then season to taste. Spoon about 2 tsp pesto over each tomato, then roast for 20 mins, until the tomatoes are tender. Serve with grilled lamb and a crisp green salad.