Stuffed Tomatoes with Jambu Pesto

Open the tomatoes by removing the tops, remove the seeds and let them drain with the opening facing down

Select the jambu, leaving only the leaves and the tenderest stems

Grind 2 almonds and reserve

Make the pesto: in a blender or food processor, combine the jambu, whole almonds, olive oil, and blend until homogeneous

Adjust the seasoning

Transfer to another container and mix in 80g of grated cheese

Stuff the tomatoes with this pesto and cover with ground almonds and the remaining Parmesan cheese

In a greased baking dish, arrange the stuffed tomatoes and bake in a preheated oven at 220°C for approximately 5 minutes or until golden brown (can use the oven's broiler or transfer the tomatoes to a salamander)

Serve individual plates with leaves from three colors and drizzle with a thread of olive oil.