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Tomatoes stuffed with a parsley pesto

Tomatoes stuffed with a parsley pesto

Published on March 21, 2014 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2

If you think a ripe firm tomato with some olive oil,herbs and garlic is food for the Gods…then you’ll love this simple flavourful recipe ! These plump juicy homegrown tomatoes were much too beautiful to chop up…hence this whole stuffed tomato recipe ! It’s a delicious side for a pasta main course or a non veggie main !

Tomatoes-with-pesto

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Ingredients

  • Parsley leaves-2 bunches
  • almonds-half cup
  • garlic-1 clove
  • salt ,pepper to taste
  • olive oil-1/4 c
  • Blend the above into a semi coarse paste...check seasoning...set aside.
  • Stuffed tomatoes Tomatoes washed ...make a crisscross at the bottom and squeeze out the seeds gently.

Nutrition Info

Instructions

  1. Stuff the tomatoes..keeping the criss cross point slightly apart , with the pesto Heat a pan...add the tomatoes ,cut side down...a little bit of the pesto would ooze out...
  2. Cover with a lid until the tomatoes sweat a bit...about 4-5 mts Spoon some of the pesto over the top Take off fire and shift gently to a serving plate,keeping the tomatoes whole.
  3. The tomatoes when cut into will be juicy and the taste of the fresh pesto is delicious !
  4. Just pick the ripest ,most firm tomatoes for this recipe...the salt and oil in the pesto was enough to add flavour to the tomatoes,if you feel you need more seasoning...you may do so.
  5. note: Cook it just until the tomato skin shrivels a bit...only then will it still retain the juiciness inside.
  6. Was a great accompaniment to a bratwurst and roast potatoes meal...it would also be good with a simple pasta dish or with some nice whole grain crusty bread. Fresh produce,wholesome ingredients,simple to make, quick to execute,delicious flavours...that's a winner in my book :)

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