By Martha Rose Shulman
- Total Time
- About 30 minutes
- Rating
- 4(186)
- Notes
- Read community notes
When I lived in Provence, I followed the local custom of setting a couple of pots of basil by my kitchen door to keep the flies away. I’m not sure why it works, but the essential oils in basil — which make this herb so heavenly, although apparently not to flies — have been shown to have anti-bacterial properties. A few studies have shown that the oils can inhibit some pathogenic bacteria that have become resistant to antibiotics. Basil also contains flavonoids that are believed to have some antioxidant properties; it’s an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. I’ve been serving these appetizers for decades. You can also make a warm side dish with medium-size tomatoes (see variation below).
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Ingredients
Yield:Serves 12 as an hors d’oeuvre, six to eight as a side dish
- 1 or 2garlic cloves, to taste
- 1½cups fresh basil leaves
- 2tablespoons pumpkin seeds or Mediterranean pine nuts
- Salt
- freshly ground pepper to taste
- ¼cup extra virgin olive oil
- ⅓cup (2½ ounces) freshly grated Parmesan
- 1pint cherry tomatoes
For the Cherry Tomatoes Stuffed With Pesto
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
79 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 3 grams protein; 103 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Cherry Tomatoes Stuffed With Pesto
See AlsoWhite Lasagna RecipeStuffed Shells RecipeRoasted Stuffed Bell Peppers Recipe - Paleo GrubsHow To Roast Spaghetti Squash and 12 Healthy Squash RecipesStep
1
To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
Step
2
Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.
- Variation: Warm stuffed tomatoes with pesto: Use six to eight medium tomatoes. Preheat the oven to 375 degrees. Cut the tops off the tomatoes, and scoop or gently squeeze out the seeds. Fill with pesto, and place in a lightly oiled baking dish. Heat through for 15 to 20 minutes until warm; the tomatoes should still be intact. Serve.
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out of 5
186
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Cooking Notes
Jane
These pesto stuffed tomatoes were delicious. My only cook's note for next time is to thinly slice the bottom of each tomato so that the tomato will stand up. Otherwise, the tomato will flop over.
Helenmary Cody
These were great! The only slight problem was that I made them an hour early and the pesto darkened by the time I was ready to server. I will try squeezing a bit of lemon on them next time to see if that helps.
So far as serving, I ended up making a little bed of parsley sprigs and nestling the tomatoes in it. The sprigs kept the tomatoes upright and added a nice bit of contrasting color.
Rkurth
The inside pulp and seeds gives tomatoes there wonderful taste. Why can't she incorporate her "refuse" in the recipe?
Doris
I prepared these for a picnic but I was afraid they would melt because of the heat. I thickened the pesto with extra parmesan and goat cheese. There were many compliments on the flavor.
lanedc
I was thinking the same thing. Don't throw it away.
John
I used 2 cups of packed basil leaves, rather than 1-1/2. This was just enough to stuff 24 cherry tomatoes for a group of 12 people. Maybe I needed a little more basil to make up for the bulk of the parmesan I omitted (I had a vegan crowd). Also toasted the pine nuts in a dry pan. I cut off a very tiny portion of the bottom of the tomatoes to keep them standing on the serving plate.
Mike M
To keep them from falling over, I cut the bottom of the tomatoes and filled them from that end rather than the top.
Mallory
This was a huge hit. I added a small piece of fresh mozz to each tomato only because my pesto was from last year's freezer batch and it was a little brown.
Suep
To combat the pesto darkening, blanch the basil briefly in boiling water and then shock in cold water with ice cubes. The basil will stay bright green!!
Josh Wilson
I made this as a side dish with half-dollar circumference vine-ripened tomatoes. My wife and daughter like pesto but aren't crazy about it so I only scooped out the top half of tomato and added a square of feta cheese and touch of parsley on top. Popped them in a mini-muffin tin and baked them for 15 minutes. Delicious! Don't cut off the top, btw, cut the hole out of the bottom and put them upside down as that way they'll sit straight.
Ray
Raw? This would be better cooked, which brings out the full aroma of both the basil and the tomatoes. Also, instead of pine nuts or pumpkin seeds, try it with walnuts.
Wispy
The pesto is tasty and pairs well with the tomatoes, but trying to hollow out then fill a bunch of tiny cherry tomatoes was an annoying chore with not enough payoff. If I bother with this again, I’ll use larger grape tomatoes or even plum tomatoes.
mjan
Unsalted sunflower seeds also work for those with tree nut allergies.
Sandra H
We call these little Tomato Bursts! I’ve served these in a long, narrow olive dish to help keep the tomatoes upright.
KJ
I have seen these done with capellini - coat the pasta with pesto, swirl a few strands into a small bunch and insert into the tomato - top with additional pesto and a grating of fresh parm. They are a little more substantial that way.
Francesca
I tried this last night with the "warmup" method, and with larger tomatoes, (because I had already roasted my supply of cherry tomatoes with rosemary and olive oil!).And while these were good, I am going to re-do the recipe with cherry tomatoes. The pesto does fine without the oven. Because pine nuts have become so expensive here in Brooklyn, I have subsituted shaved almonds, toasting them first before adding them to the food processor.
Doris
I prepared these for a picnic but I was afraid they would melt because of the heat. I thickened the pesto with extra parmesan and goat cheese. There were many compliments on the flavor.
Francesca Tate
I like the idea of thickening the pesto with goat cheese instead of milk, which would give too much liquid.
Helenmary Cody
These were great! The only slight problem was that I made them an hour early and the pesto darkened by the time I was ready to server. I will try squeezing a bit of lemon on them next time to see if that helps.
So far as serving, I ended up making a little bed of parsley sprigs and nestling the tomatoes in it. The sprigs kept the tomatoes upright and added a nice bit of contrasting color.
Francesca Tate
These extra tips are especially helpful. It will make a great holiday appetizer.
Lori B
How about a thin piece of fresh Mozzarella on the top?
John
I used 2 cups of packed basil leaves, rather than 1-1/2. This was just enough to stuff 24 cherry tomatoes for a group of 12 people. Maybe I needed a little more basil to make up for the bulk of the parmesan I omitted (I had a vegan crowd). Also toasted the pine nuts in a dry pan. I cut off a very tiny portion of the bottom of the tomatoes to keep them standing on the serving plate.
Jane
These pesto stuffed tomatoes were delicious. My only cook's note for next time is to thinly slice the bottom of each tomato so that the tomato will stand up. Otherwise, the tomato will flop over.
Kathryn
Fantastic addition!!
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