- Preparation time
- Cooking time
Preheat oven at 200°C/ 400F/ Gas 6
Cut tomato in halves, long width, and scoop out the seed and the pulp, that you’ll keep apart.
Put basil leaves, Parmesan cheese, pine nuts, garlic, half of the tomato pulp and 2 tablespoons of extra virgin olive oil in a food processor and blend roughly.
Add the bread crumbs in the pesto and tomato mix and stir.
Fill the tomatoes with the mixture and lie them in a non stick oven proof pan. Pour the extra olive oil on the tomatoes and roast in preheated oven for 25-30 minutes, or until the start to brown.
This pesto tomatoes recipe is a perfect way to recycle your pesto’s left overs.
This is a very easy quick and flavorful recipe. It does not need an amount of money, neither high cooking skills: is all about freshness and quality of the ingredients. The better quality of tomatoes you prepare this recipe, the better results you’ll get. I use San Marzano plum tomatoes, as this is the best variety of sauce tomatoes, and it’s a good variety to be roasted, or grilled.
Basil and tomato flavors, while roasted together, become more intense and savory. It’s perfect for summer al fresco dinners. You can prepare these tomatoes even 2 hours before serving, and serve them slightly warm as a side dish or a vegetable based starter.