Best 5 Pesto Stuffed Tomatoes Recipes
Indulge in a delightful culinary journey with our exquisite Pesto Stuffed Tomatoes recipe, a vibrant and flavorful dish that will tantalize your taste buds. Featuring juicy, sun-ripened tomatoes meticulously hollowed and stuffed with a tantalizing mixture of aromatic pesto, creamy ricotta cheese, and a medley of fresh herbs, this dish is a symphony of flavors and textures.
Accompanying this main attraction are three equally delectable recipes that perfectly complement the Pesto Stuffed Tomatoes. Treat yourself to the classic and refreshing Panzanella Salad, featuring crisp bread cubes, juicy tomatoes, and a zesty vinaigrette dressing. For a burst of tangy goodness, dive into the vibrant Salsa Verde, a versatile sauce made with fresh herbs, capers, and anchovies, perfect for drizzling over grilled meats or vegetables. And to satisfy your sweet cravings, indulge in the luscious Strawberry Rhubarb Pie, a delightful dessert showcasing a flaky crust encasing a sweet and tangy filling of juicy strawberries and tart rhubarb.
With its vibrant colors, tantalizing aromas, and harmonious blend of flavors, the Pesto Stuffed Tomatoes, along with the Panzanella Salad, Salsa Verde, and Strawberry Rhubarb Pie, create a memorable dining experience that will leave you craving for more. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that promises to delight and satisfy.
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
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
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!
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.
- Use a variety of herbs in your pesto: This will give it a more complex flavor. Some good options include basil, parsley, cilantro, and mint.
- Don't overstuff the tomatoes: Otherwise, they may burst in the oven.
- Bake the tomatoes until they are tender but still hold their shape: This usually takes about 20 minutes.
- Serve the tomatoes warm or at room temperature: They are delicious either way.
Conclusion:
Pesto stuffed tomatoes are a delicious and easy appetizer or main course. They are perfect for a summer meal, as they are light and refreshing. You can also make them ahead of time, which makes them a great option for busy weeknights. So next time you are looking for a quick and easy recipe, give pesto stuffed tomatoes a try.
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