Pesto Tomatoes

October  7, 2013
3 Ratings
  • Makes 24 tomatoes
Author Notes

This is a simple side that packs a big flavor punch. It's a great way to use up endless summer tomatoes and basil. —Erin

What You'll Need
  • Pesto:
  • 2/3 cup pine nuts
  • 2 garlic cloves
  • 4 cups basil leaves, packed
  • 1/2 cup shredded Parmigiano-Reggiano
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon fresh ground pepper
  • 2/3 cup extra-virgin olive oil
  • Tomatoes:
  • 24 cocktail tomatoes
  • 1 cup Parmigiano-Reggiano, shredded
  • 1/4 cup Panko breadcrumbs
  • 1 tablespoon butter, melted
  1. Pesto:
  2. Toast pine nuts in a dry heavy skillet over medium heat, about 4 minutes.
  3. Put garlic through a press and add to food processor. Add basil, Parmigiano-Reggiano, toasted pine nuts, salt, pepper, and basil leaves. Turn food processor on low until everything is finely ground
  4. Slowly drizzle in extra-virgin olive oil.
  1. Tomatoes:
  2. Mix together panko breadcrumbs with butter to moisten then add 1 cup of Parmesan to breadcrumbs.
  3. With a sharp pairing knife, cut a circle around the top of each tomato being careful not to slice through the bottom of the tomato.
  4. Using your finger, carefully hollow out each tomato.
  5. Place 1 tsp. of pesto in each tomato then stuff Parmesan/breadcrumb mixture into tomatoes until they are overflowing.
  6. Place stuffed tomatoes in mini muffin tins.
  7. Bake at 350F for 10 minutes or until browned.

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