Tomatoes with pesto crumbs
(at time of publication)
- 8 small tomatoes, halved, seeds scooped out
- 1 cup fresh breadcrumbs
- 2 tablespoons basil pesto
- 1 tablespoon grated parmesan cheese
1 Preheat grill. In an oil-sprayed frying pan cook tomatoes, cut-side down, for 4-5 minutes over a medium heat until softened. Turn over, cook for 1 minute, then transfer (cut-side up) to a baking tray.
2 Meanwhile, combine breadcrumbs, pesto and parmesan in a small bowl. Top tomatoes evenly with pesto mixture. Grill for 2 minutes, until golden.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 3g
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