spaghetti sauce

Pesto tomatoes

Try pesto tomatoes, for a great mediterranean appetizer...

pesto ideasseafood lasagna


Small tomatoes, as many as you need (these quantities apply to 10 tomatoes)
1/2 cup fresh pesto (or your favorite pesto from the store)
1 cup freshly grated Parmesan cheese
1/2 cup italian flavored bread crumbs
Some olive oil, to grease the baking pan


1. Heat oven to 350 degrees F (175 degrees C).
2. Mix the parmesan cheese with the bread crumbs in a bowl.
2. Cut tomatoes in halves, and dig out about a tablespoon of the tomatoes inside, for each half.
3. Stuff emptied tomato halves with pesto, and sprinkle with a lot of parmesan/bread crumbs mix.
4. Lay stuffed tomato halves in a well oiled baking pan.
5. Bake in the oven the tomatoes, until cheese is browned a bit.
6. Serve while warm.