Bread Aioli
Thick, creamy, tangy and delicious; this bread aioli is a great way to use up stale and even frozen bread. Serve it as a dip or a sauce.
Rice and Vegetable Stuffed Tomatoes
Use leftover rice and vegetables in these impressive stuffed tomatoes.
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Ingredients
- 4 medium tomatoes
- 150g leftover cooked rice
- 100g leftover cooked vegetables, diced (e.g. broccoli, carrot, courgette)
- 3 tablespoons pesto
Method
- Preheat the oven to 200ºC.
- Cut the top off each tomato but don’t throw it away. Scoop out the centre and seeds with a teaspoon leaving 1cm of flesh around the edges.
- Mix together the rice, vegetables and pesto, season well with salt and pepper and spoon into the tomatoes. Replace the lids.
- Place in a small roasting tin and bake for 15-20 minutes until tender.