Pesto Stuffed Tomatoes

Directions

1. 1
   Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting).
2. 2
   Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
3. 3
   Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole.
4. 4
   Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.
5. 5
   When the rice is fully cooked, remove from the heat.
6. 6
   Add the pesto sauce, pine nuts, parmesan cheese and 1/4 cup of the grated mozzarella cheese. Stir to mix well.
7. 7
   Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in.
8. 8
   Place the other 1/8 cup of grated mozzarella cheese evenly over the top of the filled tomatoes.
9. 9
   Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened and the mozzarella is just turning golden.
10. 10
    Enjoy!