Midi Plums with Pesto Crumbs

Midi Plums with Pesto Crumbs



500g British midi plum or vine tomatoes
1 tablespoon olive oil

For the pesto crumbs:
15g basil leaves
15g pine nuts
15g freshly grated Parmesan cheese
1 tablespoon olive oil
25g wholemeal breadcrumbs


Serves 4

This dish can be served as an accompaniment to grilled meat or fish or would make a delicious lunch served with a green salad and crusty bread.

  1. Pre-heat the oven to 200°C/400°F/gas mark 6. Cut the tomatoes in half through the stalk end. Arrange, cut side up, in a shallow baking tin. Bake in the oven for 20 minutes.

  2. To make the pesto crumbs: put the basil, pine nuts, Parmesan and olive oil into the bowl of a food processor or liquidiser. Blend to a paste. Add the breadcrumbs and whiz for another minute or two until the breadcrumbs are coated with the pesto mixture.

  3. Scatter the crumbs over the tomatoes and drizzle over the tablespoon of olive oil. Return the tomatoes to the oven for another 20 – 40 minutes. The longer the tomatoes are cooked the more reduced and intense in flavour they will become.

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Fact 03

Did You Know?

In the UK, we eat 6oz (160g) of fresh tomatoes per person per week. This is the equivalent of two classic British tomatoes per week, or more than 100 per year - very low compared with other European countries, especially those in the Mediterranean region.

Phil Pearson

Meet the grower

Phil Pearson

Phil is the Group Development Director of APS Salads Ltd. and Chair of the British Tomato Growers&rs…

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