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Pesto and Mozzarella Stuffed Baked Tomatoes
Number of servings: 6
Estimated Prep Time: 15 minutes
Estimated Cooking Time: 10 minutes
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| You can adjust the quantities up or down as needed.
Ideally, use smallish tomatoes. Not cherry tomatoes -- it would take forever, though it'd be perfect for a Barbie Doll picnic -- but smallish normal-sized tomatoes.
Attention North Americans: ideally, you want to use real mozzarella cheese -- the kind that is sold in a ball in whey. About 2 balls are needed for a dozen tomatoes.
Ingredients
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Directions
Cooking at: 400 F / 200 C / Gas Mark 6
Start heating your oven.
Quarter the balls of mozzarella, then slice each quarter up.
Slice the tops off the tomatoes (do the slices in such a way that you expose a wide enough working surface inside the tomato). Check that each one will sit upright -- if not, nick a bit off the bottom of the problem tomatoes. Scoop out the insides of the tomatoes and discard or (ideally) freeze for another use such as freshening up a store-bought sauce.
Brush the sides and bottoms of the tomatoes with olive oil.
Put a teaspoon of pesto in the bottom of each hollowed-out tomato, followed by a slice of cheese, another dob of pesto, and so on, ending with cheese and maybe a small dob of pesto on top for looks. Aim to have the tomatoes almost filled to their brims.
Put on a cookie sheet and pop in oven until cheese is starting to melt -- about 10 minutes. Serve hot.
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