250g pouch rice with mushrooms (Uncle Ben’s or Rizazz)
3 tbsp pesto
4 large tomatoes
1 tbsp olive oil
Make some juice
Don’t waste the pulp you
remove from the tomatoes.
Whizz in a food processor, then press
through a sieve. Season with a little
salt and pepper and pour into a glass
with plenty of ice, with or without a
slug of vodka.
Heat oven to 190C/fan 170C/gas 5. Mix the rice with 2 tbsp of the pesto. Cut the tops off the tomatoes and scoop out the insides. Fill the empty shells with the rice mixture, pressing it down lightly, then replace the lids.
Cut the courgettes into rounds and toss with the remaining pesto and the oil. Spread over a roasting tin and nestle the tomatoes among them. Bake for 20-25 mins until the tomatoes and courgettes are tender.