Pesto Stuffed Tomatoes
Elevate your appetizer or side dish game with these irresistible Pesto Stuffed Tomatoes, a vibrant and flavorful recipe that showcases the best of summer produce. Juicy, ripe tomatoes are hollowed out and filled with a homemade basil pesto made from fresh basil leaves, toasty pine nuts, garlic, Parmesan cheese, and extra virgin olive oil, creating a fragrant and rich filling. The dish is taken to the next level with a topping of golden, buttery breadcrumbs for a satisfying crunch. Baked to tender perfection, these stuffed tomatoes are a visual and culinary delight, perfect for dinner parties, light lunches, or as part of an elegant vegetarian spread. Ready in just 45 minutes, this recipe is simple yet sophisticated, sure to leave a lasting impression.
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Recipe Information
Ingredients
- 4 pieces large ripe tomatoes
- 2 cups fresh basil leaves
- 2 tablespoons pine nuts
- 1 cup grated Parmesan cheese
- 2 pieces garlic cloves
- 0.5 cup extra virgin olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 cup breadcrumbs
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil (for drizzling)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the tomatoes and hollow out the insides using a spoon. Be careful not to break the walls of the tomatoes. Set the hollowed tomatoes upside down on a paper towel to drain any excess liquid.
In a food processor, combine the basil leaves, pine nuts, garlic, Parmesan cheese, 1/2 cup olive oil, salt, and black pepper. Blend until smooth, scraping down the sides as needed to ensure even mixing. Taste and adjust seasoning, if necessary.
Spoon the prepared pesto into the hollowed-out tomatoes, filling each one to just below the rim.
In a small pan, melt the butter over medium heat. Add the breadcrumbs and stir until they are golden brown and crisp, about 3-4 minutes.
Sprinkle the toasted breadcrumbs over the pesto filling in each tomato.
Lightly drizzle the tops of the tomatoes with 1 tablespoon of olive oil.
Place the stuffed tomatoes in a baking dish and bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the tops are golden.
Remove from the oven and let cool slightly before serving.
Serve warm or at room temperature. Garnish with additional Parmesan cheese or fresh basil leaves, if desired.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.9 g | 227% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 2836 mg | 123% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 23.2 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1048 mg | 81% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1988 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
