Pesto Stuffed Tomatoes Recipes

PESTO-STUFFED TOMATOES

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.

CHERRY TOMATOES STUFFED WITH PESTO

Steps:

• To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
• Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.

PESTO STUFFED TOMATOES

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!

TOMATOES STUFFED WITH PESTO RICE

Steps:

• Heat oven to 200C/180C fan/gas 6. Slice the tops off the tomatoes and set aside. Scoop out the insides with a teaspoon, keeping the tomatoes intact. Discard the tomato flesh, but roughly chop the tomato tops. Heat the rice following pack instructions and tip into a bowl. Mix in the chopped tomato, the pesto, three-quarters of the mozzarella, the spinach and seasoning.
• Spoon the rice mixture into the tomatoes and pack tightly into a casserole dish. Sprinkle with the remaining cheese, drizzle with a little olive oil and bake for 20 mins until soft and bubbling.

LEMON-WALNUT PESTO STUFFED CHERRY TOMATOES

Steps:

• Put all pesto ingredients in food processor and process until slightly chunky, or desired consistency.
• Taste and adjust seasonings, as necessary.
• Cut tomatoes (in half or cut off the very top) and remove seeds and juice (I use an iced tea spoon).
• Fill tomato with pesto using a pastry bag or ziploc bag (small spoon may also work).
• Sprinkle with paprika just before serving.
• Serve chilled or room temperature.