4 large beef tomatoes
75g long grain rice cooked and drained well
4 heaped teaspoons pesto
2 slices chopped Parma ham (optional)
16 pitted and sliced black olives
freshly ground black pepper
4 slices of Herb & Garlic Whirl
1)Slice the top off each tomato, scoop out the pulp and discard seeds.
2)Finely chop pulp, mix together with the rice and olives. Season to taste.
3)Pile the rice mixture back into the tomatoes.
4)Place in a baking dish and cook at
200°C / Gas 6 for 15 minutes.
5)Top each one with a slice of Herb and Garlic Whirl and bake again for 5 minutes.
6)Serve with fresh basil on top.