Filled tomato with roast pumpkin, spinach and pine nuts
Serves 4
4 large Flavorite tomatoes
6 leaves of fresh basil, chopped
2 cups diced roasted pumpkin
50g toasted pine nuts
Salt and pepper to taste
Extra virgin olive oil
8 spinach leaves
2 tbs balsamic vinegar
Method
Slice off the top of the tomato and scoop jj- out the inside flesh. Dice the scooped-out * tomato. Mix diced tomato with basil, roast - pumpkin, pine nuts, spinach, balsamic I vinegar, salt and pepper to taste. Place f the above ingredients into the tomato i case and bake in oven 180C for 7-1 Omin.