Pisto-Stuffed Tomatoes

Name: Pisto-Stuffed Tomatoes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 4 tbsp Extra Virgin Olive Oil; 30g Fresh Basil Leaves, leaves picked; Maldon Sea Salt, to taste; 2 tbsp Sherry Vinegar, or red wine vinegar along with a pinch of sugar; Freshly Ground Black Pepper, to taste; 5 tbsp Olive Oil; 1 Medium Aubergine, diced; 1 Lemon, finely grated zest; 6 Beef Tomatoes; 1 Banana Shallot, finely sliced; 2 Garlic Cloves, bashed; 1 Courgette, diced; 1 Red Pepper, chopped; 200g Cherry Tomatoes, halved; 0.5 tsp Dried Oregano, or picked fresh leaves

by Jose Pizzaro

Vegan

Gluten Free

Dairy Free

20m prep time

80m total time

Easy level

15 ingredients

Pisto-Stuffed Tomatoes recipe by Jose Pizzaro

Enjoy as a starter or as part of a main course. This stunning dish is my ode to summer vegetables, capturing the essence of the season. Traditionally, my pisto (ratatouille) recipe requires a few hours of very slow cooking to achieve the deepest caramelisation and a delightful mushy texture. However, this quicker version doesn’t skimp on flavour; a stint in the oven allows the vegetables to meld perfectly. There’s something about this recipe that makes me happy, and warms my heart – maybe it’s the charming, rustic style or the old-fashioned comfort it provides. Whatever the reason, it’s nostalgic and rich, ideal for family gatherings or buffets. It’s particularly enjoyable with an ice-cold beer on a hot summer evening outdoors.

Method

Based on 6 servings, adjust as needed.

Step 1

Heat the olive oil in a sauté pan or shallow casserole and fry the aubergine for 10 minutes, turning occasionally until they are lightly coloured and have released the oil back into the pan.

Step 2

Add the shallot and fry for 5 minutes until softened, then add the garlic, courgette and pepper. Fry for 5 minutes, before adding the cherry tomatoes, oregano, lemon zest and vinegar, and stir to combine.

Step 3

Cut the top off the beef tomatoes and scoop out the insides. Chop these scooped-out bits and add to the pisto. Season well with salt and pepper and simmer gently for 15–20 minutes; the tomatoes will relax and soften, creating the juice.

Step 4

Preheat the oven to 160°C fan (180°C/350°F/gas 4).

Step 5

Spoon the pisto into the tomatoes. Drizzle with some of the extra virgin olive oil and bake for 15 minutes, then serve with a good scattering of basil leaves and some extra virgin olive oil.

Ingredients
Based on 6 servings

4 tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L
30g Fresh Basil Leaves, leaves picked 1 x Sainsbury's Fresh Packed Basil 30g
Maldon Sea Salt, to taste 1 x Maldon Sea Salt Flakes 250g
2 tbsp Sherry Vinegar, or red wine vinegar along with a pinch of sugar 1 x Sainsbury's Wine Vinegar, Red Wine 500ml
Freshly Ground Black Pepper, to taste 1 x Santa Maria Extra Fine Selection of Spices Tellicherry Black Pepper
5 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
1 Medium Aubergine, diced 1 x Sainsbury's Aubergine
1 Lemon, finely grated zest 1 x Sainsbury's Lemons
6 Beef Tomatoes 6 x Sainsbury's Beef Tomato Single, Taste the Difference
1 Banana Shallot, finely sliced 1 x Sainsbury's Echalion Shallots 400g
2 Garlic Cloves, bashed 1 x Sainsbury's Large Garlic
1 Courgette, diced 1 x Sainsbury's Courgettes Loose
1 Red Pepper, chopped 1 x Sainsbury's Red Pepper
200g Cherry Tomatoes, halved 1 x Sainsbury's Cherry Tomatoes 300g
0.5 tsp Dried Oregano, or picked fresh leaves 1 x Sainsbury's Oregano 12g