Easy stuffed tomatoes

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Ingredients

6 really big tomatoes

2 balls of mozzarella

12 basil leaves

4 pieces cooked red peppers from a jar

2 tbsp pesto or red pesto

6 slices ciabatta or crusty bread, toasted and brushed with olive oil

Method

Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.

Cut the mozzarella into chunks and snip or tear up the basil leaves.

Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.

Put a few torn basil leaves into each one.

Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full.

Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.