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Pesto Tomatoes Recipe

Recipe by Pedro M. A. Neves

Ripe tomatoes filled with vibrant basil pesto and topped with crispy breadcrumbs create a light yet satisfying Italian side dish. This Pesto Tomatoes recipe showcases the freshness of summer produce with the aromatic depth of homemade pesto, making it an elegant accompaniment to grilled fish or roasted chicken.

Ingredients

• 4 large ripe tomatoes (about 800g)
• 80g fresh basil leaves
• 50g pine nuts
• 40g grated Parmigiano-Reggiano cheese
• 2 cloves garlic, minced
• 120ml extra virgin olive oil
• 30g panko breadcrumbs
• 15g grated Parmigiano-Reggiano for topping
• Salt and black pepper to taste
• 15ml extra virgin olive oil for drizzling breadcrumbs

Instructions

1. Preheat oven to 180°C (350°F). Wash the tomatoes and slice off the top quarter of each tomato. Using a small spoon or tomato scoop, gently remove seeds and core, leaving a ½ cm thick shell. Lightly salt the interior and place on a baking sheet lined with parchment paper.

2. In a food processor, combine basil leaves, minced garlic, and pine nuts. Pulse 3-4 times until roughly chopped.

3. Add 40g Parmigiano-Reggiano cheese to the processor and pulse twice to combine.

4. With the processor running on low speed, slowly drizzle 120ml extra virgin olive oil until the pesto reaches a smooth but textured consistency. Season with ¼ teaspoon salt and a pinch of black pepper. Pulse once more to combine.

5. Spoon the pesto evenly into each hollowed tomato cavity, using about 2-3 tablespoons per tomato. Pack gently but do not compress.

6. In a small bowl, toss panko breadcrumbs with 15ml extra virgin olive oil, 15g grated Parmigiano-Reggiano, a pinch of salt, and black pepper. Divide the mixture evenly over the top of each pesto-filled tomato.

7. Bake for 20-25 minutes until the breadcrumb topping is golden brown and the tomato flesh is tender but still holds its shape. The tomato skin may wrinkle slightly, which is normal.

8. Remove from oven and allow to cool for 2-3 minutes. Drizzle lightly with additional extra virgin olive oil if desired. Serve warm or at room temperature.

Substitutions

• Replace pine nuts with toasted walnuts (use 50g) for a deeper, earthier flavor
• Substitute basil with fresh parsley and mint (60g parsley, 20g mint) for a lighter, more herbaceous pesto
• Use grated Pecorino Romano instead of Parmigiano-Reggiano for a sharper, saltier result
• Replace panko with crushed sourdough or whole wheat breadcrumbs for added texture and nutrition

Tips

• Make pesto by hand with a mortar and pestle for a coarser, more rustic texture that many prefer to food processor versions
• Prepare the pesto up to 4 hours ahead; store covered in the refrigerator with plastic wrap pressed directly onto the surface to prevent browning
• Choose tomatoes of similar size so they cook evenly; very large tomatoes may require an additional 5-10 minutes baking time
• For deeper flavor, toast the pine nuts in a dry pan over medium heat for 2-3 minutes before adding to the pesto

This dish reflects the Italian philosophy of simplicity and seasonal eating, particularly from regions like Liguria where pesto originates. While serving pesto with pasta is traditional, using it as a filling for fresh vegetables demonstrates the adaptability of Italian cuisine and the regional preference for celebrating individual ingredients rather than complex preparations.

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