Stuffed tomatoes with pesto

Cut the tops of the tomatoes off and use
a spoon to scoop the pulp out.
Arrange the tomatoes upside down on a dish
to drain the water. In the meantime, in a bowl, mix the bread crumbs and pesto and parmesan and add salt and pepper to taste.
Fill the tomatoes with the mixture and place them in a pan lined with baking paper.
Bake at 180°C for 15/20 minutes.

Time: 25 min
Difficulty: Easy
  • 4 medium tomatoes
  • 2 tablespoons Genoese pesto
  • 100 gr. bread crumbs
  • Grated parmesan
  • Salt Pepper