Baked Tomato With Pesto & Mozzarella

Baked tomato with pesto and mozzarella

I have fresh tomatoes coming out of my ears. I’m not complaining, I swear. I will be crying for fresh tomatoes in October when they are replaced in the grocery stores with red, tasteless orbs of tomato likeness. I love caprese salad because seriously what’s not to love about tomatoes, basil and fresh mozzarella? I wanted a warm pretty side dish to serve with baked black cod (sable fish). These baked “caprese” tomatoes were the perfect addition.
I’m taking these to Fiesta Friday at Angie’s place, The Novice Gardener.

Pick one tomato per person.

Make the pesto.
I threw a bunch of fresh basil, a handful of walnuts, a clove of garlic, about 1 ounce of Parmesan cheese, a generous pour of lemon olive oil and a dash of salt into the food processor and whirled. Pesto is ridiculously easy to make so may I suggest that you never buy it in a jar at Co$tco. You can combine almost any green herb, a nut, olive oil and Parmesan cheese to make your own signature version.

Fill the tomato with a slice of mozzarella. Top with pesto and olive oil “buttered” panko. Bake at 400 F for about 20 minutes until golden and bubbly. I baked my black cod with Italian herbs and a squeeze of lemon wrapped in foil at the same time.

Here’s the quick step recipe:

Baked tomato with pesto and mozzarella
Pick fresh tomatoes and basil

 Top cheese with pesto  Layer panko crumbs over pesto  Carve a center crater in tomato  Fill tomato with mozzarella cheese  Pick fresh tomatoes and basil
Combine basil, walnuts, garlic, olive oil, Parmesan cheese

[caption id="attachment_1146" align="alignnone" width="500"]Baked tomato with pesto and mozzarella Carve a center crater in tomato
Baked tomato with pesto and mozzarella
Fill tomato with mozzarella cheese
Baked tomato with pesto and mozzarella
Top cheese with pesto
Baked tomato with pesto and mozzarella
Layer buttered Panko over pesto and bake uncovered until golden brown , about 20 minutes at 400 F

13 Comments Add yours

  1. thebrookcook says:

    I love the pesto in this- looks delicious!!

    Liked by 1 person

  2. Love those tomatoes. So sad when the good ones are gone,

    Liked by 1 person

    1. I think I have actually cried over a flavorless store bought tomato in the Winter. 😉

      Like

  3. Sue says:

    Very, very delicious and savory looking! I would like 2 please!

    Like

    1. Take two Sue. I made plenty.

      Like

  4. Looks so tempting.. Wish to taste

    Liked by 1 person

  5. Mandi says:

    My mouth is watering – I love all the fresh ingredients. I think thish would be amazing light(ish?!) lunch with salad!

    Like

    1. Mandy, that’s a great idea since there’s some protein in the cheese but they do not keep well for a boxed lunch the next day. They become a soggy mess.

      Like

  6. pestos in tomatoes sounds,this recipe is just the kind of thing I love! I will definitely be trying it. thanx for lovely recipe…happy FF..

    Like

  7. Happy FF, Chitra. We get all the fun and inspiration without the calories.

    Like

  8. Hilda says:

    You are not alone with the tomatoes coming out of ears ailment. I love all these great tomato recipes being shared at Fiesta Friday this week to help me get through my bushels – I mean bushels of beautiful tomatoes. I will use some of my prettiest ones for this recipe.

    Liked by 1 person

    1. Fiesta Friday is so practical. I learn something every week.

      Liked by 1 person

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