Imagine biting into a perfectly roasted tomato, its golden-crispy exterior giving way to a burst of vibrant pesto and cheesy goodness that will make your taste buds dance with joy! These Pesto Stuffed Roasted Tomatoes are not just a side dish – they're a gourmet experience that transforms simple ingredients into a restaurant-worthy delicacy that will have everyone at your table begging for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large tomatoes
- 1 cup of pesto
- 1/2 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Carefully wash the tomatoes and pat them dry with a clean kitchen towel. Using a sharp knife, slice off the top of each tomato and gently scoop out the seeds and inner pulp, creating a hollow cavity. Be careful not to puncture the bottom of the tomato.
- In a medium mixing bowl, combine the pesto, breadcrumbs, and grated Parmesan cheese. Mix thoroughly until the ingredients are well incorporated and form a slightly moist stuffing.
- Season the inside of each tomato cavity with a pinch of salt and freshly ground black pepper.
- Carefully fill each tomato with the pesto-breadcrumb mixture, pressing gently to ensure the stuffing is compact and fills the entire cavity.
- Place the stuffed tomatoes on the prepared baking sheet, ensuring they are standing upright and not touching each other.
- Drizzle a small amount of olive oil over the top of each stuffed tomato to help achieve a golden-brown crust.
- Roast in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the stuffing is golden brown and crispy on top.
- Remove from the oven and let the tomatoes rest for 5 minutes before serving to allow the filling to set and cool slightly.
- Serve warm as a side dish or appetizer, garnished with fresh basil leaves or additional grated Parmesan cheese if desired.
Tips
- • Choose ripe, firm tomatoes that can stand upright and have thick enough walls to hold the stuffing • Use homemade or high-quality store-bought pesto for the most intense flavor • Don't overfill the tomatoes – leave a little space for the stuffing to expand while roasting • For extra crispiness, broil the tomatoes for 1-2 minutes at the end of cooking • Let the tomatoes rest after cooking to allow the filling to set and prevent burning your mouth • Experiment with different cheese variations like pecorino or a blend of cheeses for unique flavor profiles
Nutrition Facts
Calories: 283kcal
Carbohydrates: 19g
Protein: 9g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 13mg
