Best 5 Pesto Stuffed Tomatoes Recipes
Pesto stuffed tomatoes are a flavorful and versatile dish that can be enjoyed for lunch, dinner, or as an appetizer. The combination of fresh, herbaceous pesto and ripe, juicy tomatoes creates a delightful burst of flavor in every bite. The dish can be customized to suit individual preferences, with options for different types of pesto, cheeses, and fillings. Whether you're looking for a vegetarian main course or a quick and easy side dish, pesto stuffed tomatoes are sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
PESTO-STUFFED TOMATOES
Juicy, ripe red tomatoes? Here's a delicious way to enjoy them as well as aromatic fresh basil.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cut 1/4-inch slice from stem end of each tomato; scoop out pulp. Discard seeds; chop pulp. Mix pulp, 2 tablespoons cheese, the nuts, basil, oil, garlic salt and pepper. Gently stir in bread crumbs. Fill tomatoes with mixture.
- Place tomatoes in 4 small custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper.
- Microwave on High 3 to 4 minutes or until tender. Sprinkle with 1 tablespoon cheese. Cover and let stand about 2 minutes or until cheese is melted.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg
PESTO STUFFED TOMATOES
A simple yet effective side dish that covers vegetables, carbohydrates and dairy in one dish. Plus it tastes superb! British tomatoes are fairly small but I've designed the filling to fit medium to large tomatoes, but not as large as beef tomatoes. Adjust the amount of filling depending on the size of tomato you have (any leftover filling makes a yummy snack!)
Provided by Shuzbud
Categories Long Grain Rice
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting).
- Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
- Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole.
- Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.
- When the rice is fully cooked, remove from the heat.
- Add the pesto sauce, pine nuts, parmesan cheese and 1/4 cup of the grated mozzarella cheese. Stir to mix well.
- Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in.
- Place the other 1/8 cup of grated mozzarella cheese evenly over the top of the filled tomatoes.
- Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened and the mozzarella is just turning golden.
- Enjoy!
POTATOES STUFFED WITH PESTO AND SUN-DRIED TOMATOES
What's so nifty about twice-baked potatoes besides the great taste? You can prep them ahead, and they're ready to pop in the oven at the last minute.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h55m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with fork. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with fork. Let stand until cool enough to handle.
- Cut each potato lengthwise in half; scoop out insides into medium bowl, leaving a thin shell. Add milk to potatoes; mash with potato masher or electric mixer until no lumps remain (amount of milk needed will vary depending on type of potato used). Stir in pesto, tomatoes, olives and 1/2 cup cheese. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
- Bake about 20 minutes or until hot. Sprinkle with basil and additional cheese.
Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g
RICOTTA AND PESTO STUFFED TOMATOES
Categories Tomato
Number Of Ingredients 10
Steps:
- Preheat the oven to 180 degrees C. Cut the tops of the tomatoes and reserve. Remove and discard the seeds. Pour the passata, honey and seasoning in a baking dish and stir with a spoon. Combine the ricotta, parmesan, pesto, lemon zest in a bowl. Season with salt and pepper. Divide the mixture between the tomatoes and place in the baking dish. Cover the tomatoes with the tomato tops. Drizzle with olive oil. Bake for 20 minutes or until tender. To serve, place tomatoes on a plate along with the gravy. Drizzle with extra virgin olive oil and garnish with fresh herbs. Sprinkle with cracked pepper.
PESTO-STUFFED TOMATOES
Juicy, ripe red tomatoes? Here's a delicious way to enjoy them as well as aromatic fresh basil.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cut 1/4-inch slice from stem end of each tomato; scoop out pulp. Discard seeds; chop pulp. Mix pulp, 2 tablespoons cheese, the nuts, basil, oil, garlic salt and pepper. Gently stir in bread crumbs. Fill tomatoes with mixture.
- Place tomatoes in 4 small custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper.
- Microwave on High 3 to 4 minutes or until tender. Sprinkle with 1 tablespoon cheese. Cover and let stand about 2 minutes or until cheese is melted.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg
Tips:
- Choose ripe, firm tomatoes: This will ensure that they hold their shape when stuffed and baked.
- Hollow out the tomatoes carefully: Use a sharp knife to cut around the stem, then scoop out the pulp and seeds with a spoon. Be careful not to puncture the sides of the tomatoes.
- Make sure the pesto is flavorful: Use fresh basil, garlic, and olive oil to make your own pesto, or choose a high-quality store-bought pesto.
- Stuff the tomatoes tightly: This will help to keep them from falling apart when baked.
- Bake the tomatoes at a high temperature: This will help to caramelize the tomatoes and give them a slightly crispy texture.
- Serve the tomatoes warm or at room temperature: They can be enjoyed as a main course or as a side dish.
Conclusion:
Pesto-stuffed tomatoes are a delicious and easy-to-make dish that is perfect for a summer meal. They are packed with flavor and nutrients, and they can be enjoyed by people of all ages. Whether you are looking for a vegetarian main course or a flavorful side dish, pesto-stuffed tomatoes are a great option.
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