Tomato Recipes

Pesto & Mozzarella Stuffed Tomatoes

By April 3, 2014 No Comments

Serves 4

  • 8 ripe tomatoes
  • 100g mozzarella, finely chopped
  • 4 tbsp Mascarpone
  • 2 tbsp chopped basil
  • 4 tbsp pesto (plus extra for drizzling)
  • salt and black pepper
  • juice of ½ lemon (optional)
  • 1 garlic clove, finely chopped
  • olive oil
  1. Cut a very small piece off the bottom of the tomato to let it stand on its own, then cut the top off and scoop out the insides. Discard the insides.
  2. Mix the Mascarpone with the mozzarella, garlic, basil, the pesto and a little salt and pepper (and lemon juice).
  3. Taste and add more seasoning if required.
  4. Fill the tomatoes.
  5. Either serve hot or cold.
  6. Place on an oven tray and drizzle with olive oil.
  7. Place in a preheated oven of 180 degrees Celsius for about 7-10 minutes.
  8. Serve with a little side salad and some dressing.

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