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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.

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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, 20–25 minutes.

Nutritional Facts

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