The flavour of pesto stuffed into juicy baby summer tomatoes and lightly baked matches well with the sundried tomatoes and basil in the scallops.

Ingredients

• 12-18 small (not cherry) tomatoes
• 1 tablespoon pesto

Method

1. Using a tomato corer or small melon baller, make a small hole in the core end of the tomatoes, scooping out a little of the centre. Reserve the core.
2. Stuff the centre with a little pesto and replace the core. Repeat with the remaining tomatoes.
3. Bake the tomatoes at 190ºC for about 12-15 minute suntil they are just warmed through. Serve with lots of black pepper ground on top.