Pesto Avocado Stuffed Tomatoes…….

By Simon  ,   ,

June 3, 2014

For you Barbara, a truly delicious roasted tomato packed with avocado and fresh pesto, topped with crunchy parmesan. Vibrant, juicy and full of flavour. A real lunchtime or supper treat to share with friends and family. Enjoy!

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 Snack size


3 Handful Basil leaves

1/2 Plump garlic

1 Heaped tbsp Pine nuts

1 Handful Parmesan

Olive oil

Sea salt and fresh black pepper

1/2 Lemon

4 Tomatoes

2 Avocado

2 tbsp Fresh pesto

40 Grams Breadcrumbs

50 Grams Parmesan

Sea salt and freshly milled black pepper


1.  To make a fresh pesto.  Combine all the ingredients, basil, olive oil, toasted pine nuts, garlic, parmesan cheese, seasoning and optional lemon juice in a blender and give it a whiz up to make your fresh sauce, taste and adjust.  Set aside.

2.  Preheat the oven to 200c.  Slice the tops off  the tomatoes, scoop out the centre and seeds leaving 1 cm around the sides.  Place in a roasting tin.

3.  Mix the prepared avocado with the pesto, season and spoon into the tomatoes.

4.  Combine the breadcrumbs and parmesan and season with black pepper, press the mix on top of each filled tomato.  Bake in the oven for 20 minutes until golden.  Serve with a leafy green salad and a dressing of your choice.  Today we made a balsamic jelly to compliment the soft and golden baked tomatoes.

Enjoy your dish Barbara.


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