Stuffed tomatoes with pesto
4 medium tomatoes
2 tablespoons Genoese pesto
100 gr. bread crumbs
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.