Delight your taste buds with our flavorful Baked Pesto Stuffed Tomatoes. This recipe combines the freshness of ripe tomatoes with the richness of pesto, creating a mouthwatering dish that’s perfect for any occasion.
Baked Pesto Stuffed Tomatoes
- 6 large tomatoes, halved and seeds removed
- 1 cup fresh basil leaves
- 1/2 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- Salt and pepper to taste
- Preheat the oven to 375°F (190°C).
- In a food processor, combine basil, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- With the processor running, slowly pour in the olive oil until the mixture forms a smooth pesto.
- Season the pesto with salt and pepper to taste.
- Fill each tomato half with the pesto mixture.
- Place the stuffed tomatoes on a baking sheet and bake for 20-25 minutes or until the tomatoes are tender.
- Remove from the oven and let them cool slightly before serving.
Total Time: 40 minutes
Yield: 12 servings
Nutritional Information (per serving): Calories – 180, Fat – 15g, Carbohydrates – 8g, Protein – 5g