Directions

1In a food processor or with a mortar and pestle pulse/smash the almonds until chunky and add the basil and salt and pepper. Add olive oil to make it sticky.

2Wash and slice the tomatoes in half and lay on baking tray lined with baking paper and top each tomatoes with a spoonful of the almond basil mixture.

3Cook for 25 minutes at 180 degrees Celsius or until the tomatoes are soft.