4 large tomatoes
1 cup cooked Long Grain Rice
2 tablespoons ready-made pesto
Step 1: Cut tops off tomatoes. Scoop out the centres and discard. Sprinkle with a little salt and place, cut-side down, on paper towel for 15 minutes to drain.
Preheat oven to 180°C/356°F.
Step 3: Place rice in a saucepan and add water (generally you’ll need 1.5 cups of water for every 1 cup of rice). Bring water to the boil and cover with a lid, allow the rice to cook for 13-15 minutes with heat reduced to low. Stand covered for 5 minutes. (This is the best method for cooking rice to ensure its nutrients are retained).
Step 4:Place the rice into the tomatoes and top with pesto.
Place the tomatoes on a baking tray with alfoil/aluminum. Break an egg into each tomato, and bake with the tops for about 20 minutes or until cooked. Enjoy immediately.
Recipe: Delicious- April 2009 pg. 64 Valli Little.