Pesto Stuffed Burrata Tomatoes

There's a fair bit of stuffing in this video, but don't let that put you off!

10 minutes prep

20 minutes cook

Serves 4

Hugh Woodward
Buratta Stuffed Tomato.jpg

Ingredients

  • 4large tomatoes
  • 200gsmooth pesto
  • 4 dinky burrata
  • to drizzleolive oil
  • to scattersalt

All you need is a giant syringe (you know, the one you have lying around at home), some pesto and some quite large tomatoes. This really is a very simple recipe, and it actually works - the burrata stops the pesto from cooking, which we all know is gross.

Method

  • Preheat the oven to 180°C. Hollow out the tomatoes (being careful not to pierce their skin) and use the giant syringe to suck up the pesto. If you don't have one, use a piping bag!
  • Place the burrata in the tomato and cut a little hole in the top, then start squeezing in the pesto.
  • Place the burrata tomatoes on a baking tray and bake for around 20 mins until softened.
  • Eat! With crusty bread, or as part of a delicious antipasti spread.

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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