Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Baked hasselback tomatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a side
Ingredients
- 3-4 slices sourdough, cut into squares
- olive oil
- 12 plum tomatoes
- 2-3 balls mozzarella, torn into small pieces
- 6 bay leaves, cut in half lengthways
- 1 tub fresh pesto
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Brush each piece of bread with olive oil, put it in the base of a baking dish and put the dish in the oven while you prepare the tomatoes (don’t leave it more than 20 minutes).
- STEP 2
Make 5 or 6 cuts in each tomato as if you are slicing it but not cutting all the way through. Stuff a piece of mozzarella into each cut. Fill the centre cut of each tomato with a piece of bay leaf, then sit the tomatoes on the bread, which should have begun to crisp up, in the baking dish. Spoon some pesto into each cut, holding the sides open if you need to. Drizzle over more olive oil and season well.
- STEP 3
Bake for 20 minutes, or until the tomatoes are soft and cooked through. Serve with some of the bread which should have soaked up any juices.
