Pine Nut Stuffed Basil Tomatoes
Elevate your appetizer game with these Pine Nut Stuffed Basil Tomatoes, a vibrant and flavorful dish that captures the essence of Mediterranean cuisine. Juicy, hollowed-out tomatoes serve as the perfect vessel for a fragrant stuffing made with fresh basil, toasted pine nuts, garlic, parmesan cheese, and crispy panko breadcrumbs, all bound together with a touch of extra-virgin olive oil. With minimal prep time and a quick bake in the oven, these golden-topped tomatoes make an elegant addition to any table, whether served warm as a starter or a side dish. Effortlessly combining savory, nutty, and herbaceous flavors, this recipe is a must-try for those who love fresh, garden-inspired cooking. Perfect for gatherings or weeknight dinners, these stuffed tomatoes are as beautiful as they are delicious!
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Recipe Information
Ingredients
- 6 medium-sized tomatoes
- 1 cup fresh basil leaves
- 0.33 cup pine nuts
- 2 cloves garlic
- 0.5 cup grated parmesan cheese
- 0.33 cup panko breadcrumbs
- 2 tablespoons extra-virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the tomatoes and use a spoon to scoop out the seeds and pulp, creating hollow cavities. Set the pulp aside in a bowl and discard the seeds. Place the tomatoes upside down on a paper towel to drain while preparing the filling.
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and let cool.
In a food processor, combine the fresh basil, garlic, toasted pine nuts, and 2 tablespoons of the reserved tomato pulp. Pulse until finely chopped.
Add the parmesan cheese, panko breadcrumbs, olive oil, salt, and black pepper to the basil mixture. Pulse until the mixture forms a cohesive stuffing.
Place the hollowed tomatoes right side up in a baking dish. Spoon the basil and pine nut stuffing into each tomato cavity, pressing gently to pack the mixture.
Drizzle a small amount of olive oil over the tops of the stuffed tomatoes for a light, golden finish.
Bake the stuffed tomatoes in the preheated oven for 15-20 minutes, or until the tomatoes are tender and the tops are lightly browned.
Remove the tomatoes from the oven and allow them to cool for 3-5 minutes. Serve warm as an appetizer or side dish.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.8 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 361 mg | 8% | |
*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.
