Method

• Boil water and cut the broccoli into florets. Then cook the broccoli until it is al dente.
• Preheat the oven to 180°C
• Cut the top of the tomatoes off and hollow them out with a small spoon.
• Add the cooked broccoli together with the ricotta and pesto in a mixing bowl and mash everything
• Fill the tomatoes with the mixture
• Place the tomatoes straight in an oven dish and put them in the preheated oven for about 15 minutes.

Recipe made by Celien Rombouts