Recipes
Midi Plums with Pesto Crumbs
Ingredients
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
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
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.
- 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.
- 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.
- 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.
