Summer

Pesto Tomatoes

by:
October  7, 2013
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

  • Makes 24 tomatoes
Ingredients
  • 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
In This Recipe
Directions
  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.

See Reviews

See what other Food52ers are saying.

Review