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: