Baked tomatoes
Author:
Cooking Together
Servings: 2
Cooking time: 30 min
Italian dish - baked tomatoes with pumpkin pesto and mozzarella
Ingredients
| 8 large "Cream" tomatoes |
| 2-3 balls of soft mozzarella |
| 200 g pesto sauce |
| 100 g coarse breadcrumbs |
| 30 ml olive oil |
| TO TASTE: |
| salt |
| black pepper |
| thyme |
| bay leaf |
| PESTO SOUCE: |
| 50 g roasted pumpkin seeds |
| 40 g parsley leaves |
| 20 g green basil leaves |
| 30 grams of parmesan crumbs |
| 15 ml wine vinegar |
| 50 ml olive oil |
| 1 clove of garlic |
| lemon zest |
| salt, black pepper to taste |
Instructions
Step 1
Combine all the ingredients for the pesto sauce in a blender. Blend until smooth, then mix with the breadcrumbs.
Step 2
Make cross cuts in the tomatoes. Slice the mozzarella into slices.
Step 3
Grease a mold with olive oil, place the tomatoes in it, fill with mozzarella and pesto, drizzle with oil, season with salt and spices.
Step 4
Bake for 17-20 minutes at 200 degrees. Bon appetit!
