Cheesy Stuffed Pesto Tomatoes Recipe
As winter starts to loosen its grip and the first signs of spring appear, we find ourselves craving the fresh, vibrant flavors of the warmer months ahead. The days are getting longer, and soon our gardens will be bursting with life again. For now, we settle in and wait. Until then, these pesto-stuffed tomatoes bring a little taste of what’s to come. Juicy, flavorful, and filled with the bright notes of basil, garlic, and parmesan, they’re a perfect way to welcome the changing seasons. Whether served as a side dish, appetizer, or light meal, they remind us that spring is just around the corner and that fresh, sun-kissed flavors are on their way.
This healthy recipe is a great way to start off the spring and summer seasons!
Why Pesto-Stuffed Tomatoes?
Pesto-stuffed tomatoes are a delightful combination of juicy tomatoes, creamy pesto, and a variety of seasonings that burst with flavor. They’re a light, refreshing dish that brings together the brightness of basil, the richness of garlic and parmesan, and the heartiness of fresh tomatoes. This recipe is an easy way to shake off the winter blues and enjoy the flavors of spring. Whether served as an appetizer, side dish, or a light lunch, it’s a dish that reminds us of sunny days and garden-fresh produce.
Homemade Pesto vs. Store-Bought Pesto
While you can certainly use store-bought basil pesto for convenience, I always recommend making your own if you can, here is my pesto recipe here. The freshness and vibrant flavors of homemade pesto simply can’t be matched. Plus, you can tailor it to your taste preferences, adjusting the garlic, basil, or even the nuts used. A simple homemade pesto made from fresh basil, garlic, olive oil, pine nuts, and parmesan (or a vegan substitute) will elevate these stuffed tomatoes to a whole new level. However, if time is short, don’t hesitate to pick up a good-quality pesto from the store. Just make sure to choose one you love—the flavor of your pesto will really shine in this dish, so pick one that suits your taste buds best!
What to serve with pesto stuffed tomatoes
Pesto-stuffed tomatoes make for a satisfying light meal on their own. For a heartier option, pairing them with grilled chicken is a perfect choice. They also pair wonderfully with a light pasta for a more complete dish.These stuffed tomatoes are also great as appetizers for your next gathering or as a side dish to complement a main course. Their bright, summery flavors will certainly be a hit.
Are these pesto-stuffed tomatoes suitable for different diets?
If you’re following a gluten-free diet, you’re in luck! This recipe is naturally gluten-free, making it a perfect option for those avoiding gluten. Additionally, if you’re looking for a vegetarian version, just make sure to choose a pesto that’s made without animal-derived rennet (or opt for a vegan pesto). For a vegan twist, simply swap out the parmesan for a dairy-free alternative, like nutritional yeast, which will add a cheesy flavor without any dairy.
Variations and Food Ideas
If you want to enhance the flavor of your stuffing, there are plenty of ways to mix things up:
For a subtle sweetness and extra depth, mix in diced Campari tomatoes.
To add a bolder, peppery kick, add fresh bell peppers.
If you are looking for a Mexican-inspired twist, incorporate black beans and taco seasoning.
For a hearty, rustic touch, fold in pieces of crusty bread crumbs for a stuffing-style variation.
For an extra pesto punch, add an additional spoonful of pesto onto the stuffing before you top with parmesan cheese.
If you are looking for a rich creamy stuffing, incorporate cream cheese into the stuffing.
Make-Ahead Tips
One of the best things about pesto-stuffed tomatoes is how easy they are to prepare ahead of time. You can stuff the tomatoes with the quinoa pesto stuffing and store them in the refrigerator for a few hours before serving, giving you more time to enjoy the company of your guests or focus on other parts of the meal. If you prefer them warm, pop them in the oven for a few minutes just before serving.
Ingredients
Tomatoes
I recommend using large beefsteak tomatoes or large heirloom tomatoes for this recipe. Heirloom tomatoes are going to bring a beautiful flavor to this dish that other tomatoes cannot match. These large tomatoes create a tomato shell to put the stuffing into. Whatever tomatoes you choose, make sure they are ripe!
Quinoa
Quinoa is the perfect base for our stuffing. The little round pearls burst with flavor when cooked in a nice chicken both broth. If you don’t have quinoa, white or brown rice would pair well with this recipe.
Parmesan
The saltiness and funkiness of parmesan adds a lot of flavor to the stuffed tomatoes. But, if you don’t have parmesan, substitute mozzarella cheese.
Pesto
I recommend my fresh pesto recipe here. But, if you are in a rush or don’t want to make your own pesto, a store-bought variety works as well.
Onion
Both red and green onions are used in this dish to bring out a fresh crisp flavor in this pesto stuffed tomato. It may seem like a lot, but when pair with a large heirloom tomato, the flavor balances out.
Red Wine Vinegar
Vinegar is going to balance out the richness of the pesto and add a little acidity to the stuffing.
Step-by-step instructions
Step 1
Turn on oven to 350 degrees.
Step 2
Using a paring knife, slice the top of each tomato. Scoop out the inside of the tomato with a melon baller or cookie scoop. You can toss the tomato tops or choose to put it on top of the filled tomatoes.
Step 3
Drizzle some extra virgin olive oil on to a 9×13 baking dish and place tomatoes into the baking dish. Use a paper towel to dry out the centers of the tomatoes.
Step 4
Salt and pepper the insides of the tomatoes. Drizzle a bit of olive oil into the centers of the tomatoes. This will add a touch of richness to the tomatoes.
Step 5
Place prepared quinoa into a small bowl and add chopped red and green onions, pesto, parmesan cheese, salt, pepper, and red wine vinegar into the bowl. Mix the stuffing.
Step 6
Place the stuffing into the hollowed-out tomatoes and top with more parmesan cheese. You can choose what amount of filling you want in the tomatoes; I overflowed the tops of the tomatoes for dramatic effect!
Step 7
Place the baking dish into the oven for 20-30 minutes, or until the cheese is melted and golden brown and the tomatoes are warmed through.
Note
Instead of chopping all the ingredients for the stuffing individually, you could place the ingredients into a food processor and chop them that way.
Storage
Place them in an airtight container and store them in the refrigerator for up to 2 days. The tomatoes may release some moisture, so it’s best to enjoy them fresh.
Store the filling separately to prevent sogginess until it is ready to bake.
Cheesy Pesto Stuffed Tomatoes
Bright, fresh, and bursting with flavor, these pesto-stuffed tomatoes are the perfect way to bring a taste of summer to your table. Juicy tomatoes are filled with vibrant pesto and simple, delicious ingredients, making them a great appetizer, side dish, or light meal. Naturally gluten-free and easy to customize, this dish is a fresh and flavorful addition to any meal!
Ingredients
- 6 large tomatoes
- 2 cups prepared quinoa
- 1 small red onion, chopped
- 1 bundle green onions, chopped
- 1/2 cup pesto
- 1/2 cup parmesan, plus additional for topping
- 2 teaspoons red wine vinegar
- Salt, to taste
- Black pepper, to taste
Instructions
- Turn on the oven to 350 degrees.
- Using a paring knife, slice the top of each tomato. Scoop out the inside of the tomato with a melon baller or cookie scoop.
- Drizzle some extra virgin olive oil onto a 9x13 baking dish and place tomatoes into the baking dish. Use a paper towel to dry out the centers of the tomatoes.
- Salt and pepper the insides of the tomatoes. Drizzle a bit of olive oil into the centers of the tomatoes.
- Place prepared quinoa into a small bowl and add chopped red and green onions, pesto, parmesan cheese, salt, pepper, and red wine vinegar into the bowl. Mix the stuffing.
- Place the stuffing into the hollowed-out tomatoes and top with more parmesan cheese.
- Place the baking dish into the oven for 20-30 minutes, or until the cheese is melted and golden brown and the tomatoes are warmed through.
Notes
Instead of chopping all the ingredients for the stuffing individually, you could place them into a food processor to chop them.
