Pine Nut Stuffed Basil Tomatoes

Elevate your appetizer game with these Pine Nut Stuffed Basil Tomatoes, a vibrant and flavorful dish that captures the essence of Mediterranean cuisine. Juicy, hollowed-out tomatoes serve as the perfect vessel for a fragrant stuffing made with fresh basil, toasted pine nuts, garlic, parmesan cheese, and crispy panko breadcrumbs, all bound together with a touch of extra-virgin olive oil. With minimal prep time and a quick bake in the oven, these golden-topped tomatoes make an elegant addition to any table, whether served warm as a starter or a side dish. Effortlessly combining savory, nutty, and herbaceous flavors, this recipe is a must-try for those who love fresh, garden-inspired cooking. Perfect for gatherings or weeknight dinners, these stuffed tomatoes are as beautiful as they are delicious!

Nutriscore Rating: 41/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 6 medium-sized tomatoes
• 1 cup fresh basil leaves
• 0.33 cup pine nuts
• 2 cloves garlic
• 0.5 cup grated parmesan cheese
• 0.33 cup panko breadcrumbs
• 2 tablespoons extra-virgin olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the tomatoes and use a spoon to scoop out the seeds and pulp, creating hollow cavities. Set the pulp aside in a bowl and discard the seeds. Place the tomatoes upside down on a paper towel to drain while preparing the filling.

Step 3

Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and let cool.

Step 4

In a food processor, combine the fresh basil, garlic, toasted pine nuts, and 2 tablespoons of the reserved tomato pulp. Pulse until finely chopped.

Step 5

Add the parmesan cheese, panko breadcrumbs, olive oil, salt, and black pepper to the basil mixture. Pulse until the mixture forms a cohesive stuffing.

Step 6

Place the hollowed tomatoes right side up in a baking dish. Spoon the basil and pine nut stuffing into each tomato cavity, pressing gently to pack the mixture.

Step 7

Drizzle a small amount of olive oil over the tops of the stuffed tomatoes for a light, golden finish.

Step 8

Bake the stuffed tomatoes in the preheated oven for 15-20 minutes, or until the tomatoes are tender and the tops are lightly browned.

Step 9

Remove the tomatoes from the oven and allow them to cool for 3-5 minutes. Serve warm as an appetizer or side dish.

Nutrition Facts

Serving size	(153.6g)

Amount per serving	% Daily Value*
Calories	779.1

Total Fat 70.2g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 15.2g
Cholesterol 40mg	0%
Sodium 1974.7mg	0%
Total Carbohydrate 21.5g	0%
Dietary Fiber 3.2g	0%
Total Sugars 2.8g
Protein 25.6g	0%

Vitamin D 0IU	0%
Calcium 492.0mg	0%
Iron 4.1mg	0%
Potassium 361.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.0%

Protein: 12.5%

Carbs: 10.5%