Cheesy topped tomatoes
Little baked tomato-and-carrot pots for 8–18 months. Makes 4 portions
Soft tomatoes and carrot blended with cheddar, ground almonds and milk, then baked in teacups under a golden cheese topping. A gentle, savoury dish for babies of 8–18 months, with plenty of flavour. Serve it just warm, on its own or with soft toast fingers.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the cups
Method
0/6 doneStep 1: Heat the oven to 350°F. To skin the tomatoes, cut a small cross in the base of each, put them in boiling water for 30 seconds, then peel off the skin. Halve them and scoop out the seeds.
Step 2: Chop 4 ripe tomatoes and steam them with 1 carrot for 10 minutes, until tender.
10 minStep 3: Blend the tomatoes and carrot coarsely with 1.1 oz cheddar cheese (about 30 g), 1 ⅝ oz ground almonds and ½ cup milk.
Step 4: Grease four ovenproof teacups or ramekins with 1 tsp butter and dust them with 1 tsp plain flour. Spoon in the tomato mixture.
Step 5: Sprinkle the rest of the cheese (½ oz cheddar cheese) on top and bake for 15 minutes, until golden.
15 minStep 6: Let the cups cool slightly before serving, and check the middle isn't too hot.
5 min
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 7 g
- Carbs
- 7 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cheesy topped tomatoes take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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