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Tomato filled with salmon and pine nuts, with a pistou dressing

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 1
Dietary: Egg-free Gluten-free Pregnancy-friendly

From Ready Steady Cook

Ingredients

For the tomato

25g/1oz butter
½ small onion, peeled, chopped
1 garlic clove, peeled, crushed
2 tbsp pine nuts
pinch chilli powder
pinch ground ginger
pinch cayenne pepper
1 tbsp tomato purée
55g/2oz salmon fillet, skin removed, chopped
1 ripe beef tomato, top sliced off, hollowed out with a spoon, seeds discarded

For the pistou dressing

1 handful fresh basil leaves
2 tbsp pine nuts, toasted
4 tbsp extra virgin olive oil
salt and freshly ground black pepper

Method

Preheat the oven to 200C/400F/Gas 6.
Melt the butter in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, until softened. Add the pine nuts, chilli powder, ground ginger, cayenne, tomato purée and salmon and stir well. Cook for a further 2-3 minutes.
Fill the hollowed-out tomato with the stuffing mixture and place onto a baking tray.
Bake the stuffed tomato in the preheated oven for 5-7 minutes, or until softened.
Meanwhile, for the pistou dressing, place all the pistou dressing ingredients into a food processor and blend until smooth.
To serve, place the cooked tomato into the centre of a serving plate. Drizzle the pistou dressing around the edge of the plate.