Add to Cookbook

Pesto-stuffed baked tomatoes

  • Makes 2-3 per person
Pesto-stuffed baked tomatoes

The flavour of pesto stuffed into juicy baby summer tomatoes and lightly baked matches well with the sundried tomatoes and basil in the scallops.


  • 12-18 small (not cherry) tomatoes
  • 1 tablespoon pesto


  1. Using a tomato corer or small melon baller, make a small hole in the core end of the tomatoes, scooping out a little of the centre. Reserve the core.
  2. Stuff the centre with a little pesto and replace the core. Repeat with the remaining tomatoes.
  3. Bake the tomatoes at 190ÂșC for about 12-15 minute suntil they are just warmed through. Serve with lots of black pepper ground on top.

Comments (0)

Please login to submit a comment.