Baked Tomatoes with Pesto
Author: My Delicious Blog
Recipe type: Vegetable
Cuisine: Vegetable
Serves: 4
- 4 medium, ripe tomatoes
- ~3/4 c. Panko bread flakes (more or less, depending on size of tomatoes)
- 2-3 Tb. olive oil
- ¼ tsp. kosher salt
- ⅛ tsp. freshly ground black pepper
- 2 Tb. basil pesto (homemade or store-bought)
- Heat the oven to 450 degrees.
- Splash a little olive oil in the bottom of a baking dish.
- Cut a tiny slice from the bottom of each tomato, so each sits flat, then cut off the tops from each tomato, crosswise.
- Using your fingers or a spoon, scoop out/discard the seeds (careful not to pierce the bottom of the tomato) then place in the baking dish.
- In a small bowl, mix together Panko, olive oil, salt and pepper until the mixture holds together well.
- Add about 1 tsp. of basil pesto to the cavity of each tomato.
- Top each tomato with breadcrumb mixture (don't hesitate to overfill, if you have plenty!).
- Place in oven for about 20 minutes, until the tops are nice and brown and the skins start to split/blister.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/baked-tomatoes-with-basil-pesto/
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