Stuffed tomatoes

Ingredients

• 6 really big tomatoes
  
• 2 balls of mozzarella
• 12 basil leaves
• 4 pieces cooked red pepper from a jar
• 2 tbsp pesto
  
   or red pesto
• 6 slices ciabatta or crusty bread, toasted and brushed with olive oil

  Method

  1. Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.
  2. Cut the mozzarella into chunks and snip or tear up the basil leaves.
  3. Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.
  4. Put a few torn basil leaves into each one.
  5. Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full.
  6. Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.
  7. Source: bbcgoodfood.com