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Filled cherry tomatoes

Recipe from: 12/9/1999 12:00:00 AM
Ingredients 5
Servings 8


  • 500
    firm cherry tomatoes, rinsed
  • salt and freshly ground black pepper
  • 45
    sun-dried tomato pesto
  • 315
    finely grated cheese
  • fresh oregano


Carefully remove the tops of the tomatoes and scoop out the seeds. Season with salt. Turn over and refrigerate for about 15 minutes to drain. Spoon a little tomato pesto in each tomato and season lightly with salt and black pepper. Top up with grated cheese. Arrange on a platter with cubes of cheese or serve with a tossed green salad. Serves 6-8.


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