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.
Makes
2 servings
Total Time
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Ingredients
PURÉE:
STUFF:
TOSS:
Test Kitchen Approved
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.
Instructions
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, 20–25minutes.
Test Kitchen Approved
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%
% Daily Value*
Carbs 3g 1%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
