Pesto-Stuffed Tomatoes

Side Dishes

Pesto-Stuffed Tomatoes

Basil and tomatoes go hand-in-hand during summer—but mix up the normal Caprese salad by making creamy basil pesto, stuff into hollowed-out tomatoes, bake and serve as a flavorful summer side dish.


2 servings

Total Time

Print Recipe

Share Recipe





Test Kitchen Tip

To make these ahead, halve and seed the tomatoes and prepare the pesto, but wait to stuff the tomatoes until you’re ready to roast them.


Preheat oven to 350°. Line a baking sheet with parchment.

Purée basil, 1/4 cup Parmesan, garlic, and oil in a food processor for the pesto; add cream cheese and pulse until combined.

Stuff tomato halves with pesto.

Toss together panko and 1 Tbsp. Parmesan; sprinkle on top of tomato halves.

Roast tomatoes until cheese is melted and tomatoes are soft, 2025 minutes.

Nutritional Facts

Nutritional Facts

Per tomato half

Calories: 96

% Daily Value*

Total Fat 8g 12%

Saturated Fat 3g 15%

Cholesterol 17mg 5%

Sodium 134mg 5%

Carbs 3g 1%

Protein 4g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!