Go Back
To make Pesto Mozzarella Stuffed Tomatoes, gather these fresh ingredients: - 4 large ripe tomatoes - 1 cup fresh mozzarella balls (bocconcini) - 1/2 cup fresh basil pesto - 1/4 cup grated Parmesan cheese - 1/4 cup pine nuts, toasted - Salt and pepper to taste - Fresh basil leaves for garnish Optional ingredients for added flavor could include: - A splash of balsamic glaze for drizzling - Crushed red pepper for heat - Chopped sun-dried tomatoes for a tangy twist Each ingredient plays a key role in the dish's flavor. The ripe tomatoes provide a juicy base, while the mozzarella adds creaminess. Fresh basil pesto gives it a burst of herbal flavor. Parmesan offers a savory note, and toasted pine nuts add a delightful crunch. Using quality ingredients makes a big difference. Enjoy your cooking! For the complete process, check the Full Recipe. First, let's prep the tomatoes. Start by preheating your oven to 375°F (190°C). Take the large, ripe tomatoes and slice off the tops. Next, carefully scoop out the insides using a spoon. Leave about 1/4 inch of the shell intact. Discard the seeds and pulp, or save them for another dish. Now, let's create the stuffing. In a medium bowl, combine the fresh mozzarella balls, basil pesto, grated Parmesan cheese, and toasted pine nuts. Mix everything together until well combined. Don't forget to season it with salt and pepper to taste. This mixture will be the star of your dish! It's time to bake! Stuff each hollowed tomato generously with your mozzarella and pesto mixture. Arrange the stuffed tomatoes in a baking dish, standing upright. Bake them in your preheated oven for about 20-25 minutes. You’ll know they are done when the tomatoes are tender and the cheese is melted and bubbly. Once baked, remove the dish from the oven and let the tomatoes cool slightly. This lets the flavors settle. For a beautiful finish, garnish with fresh basil leaves before serving. You’ll enjoy the vibrant colors and rich flavors of this dish! For the full recipe, check out the details above. How to choose the best tomatoes Pick ripe tomatoes that feel firm but not hard. Look for bright colors, like red or yellow. Make sure the skin is smooth and free from blemishes. The best tomatoes are in season, usually in summer. Heirloom tomatoes also add great flavor and color. Avoiding common mistakes while stuffing First, scoop out just enough insides to hold the filling. Don’t make the shell too thin, or it will break. Season the inside of the tomatoes lightly with salt. This helps enhance the flavor. Fill each tomato fully but don’t overstuff, or they can burst. Handling hot ingredients and baking dishes Always use oven mitts when dealing with hot dishes. Let baked tomatoes cool for a few minutes before touching them. Be careful when removing them from the oven; the steam can burn. Use a sturdy baking dish to prevent spills. Enjoy your cooking safely! {{image_2}} If you want to mix things up, consider these swaps for mozzarella and pesto. For the mozzarella, you can use burrata or feta. Burrata gives a creamy touch, while feta adds a salty kick. If you prefer a dairy-free option, try cashew cheese or any nut-based cheese. For pesto, you can use arugula pesto or spinach pesto. Both options provide a fresh taste. If you want a vegan twist, opt for a store-bought vegan pesto. Just check the label to ensure it fits your diet. These pesto mozzarella stuffed tomatoes shine when served with a side salad. A simple green salad pairs nicely with their rich flavor. You can also serve them with crusty bread. This adds a nice crunch to the meal. When it comes to presentation, you can get creative. Place the stuffed tomatoes on a bright platter. Drizzle some olive oil around them for color. Add a sprinkle of toasted pine nuts on top for extra flair. This makes each plate look stunning and appetizing. For the full recipe, check the details above. Enjoy your cooking! To store your pesto mozzarella stuffed tomatoes, first let them cool completely. Place the tomatoes in an airtight container. You can keep them in the fridge for up to three days. If you want to reheat them, set your oven to 350°F (175°C). Bake for about 10 minutes or until they are warm. You can also use a microwave for quick reheating. Just be careful not to overheat, or the tomatoes may become mushy. If you want to save some stuffed tomatoes for later, freezing is a great option. Start by cooling the tomatoes completely after baking. Then, wrap each tomato in plastic wrap. Place the wrapped tomatoes in a freezer-safe bag or container. They can last for up to three months in the freezer. To enjoy later, take them out and thaw in the fridge overnight. Reheat them in the oven for the best taste. Enjoy the freshness of your pesto mozzarella stuffed tomatoes anytime! For the full recipe, check out the main article. How do I know when the tomatoes are done? You can tell when the tomatoes are done by their look and feel. They should be soft and tender. The cheese on top will bubble and turn golden. This usually takes about 20-25 minutes in the oven. Can I make this recipe ahead of time? Yes, you can prepare the tomatoes a few hours early. Just stuff them, then cover and chill in the fridge. When ready, bake them as directed. This saves time if you have guests. What other cheeses can I use in the stuffing? You can try different cheeses like goat cheese or feta. These add a nice tang. Cheddar or Gruyère also work well for a richer flavor. Mix and match to find your favorite! What to do if the cheese doesn't melt properly? If the cheese doesn't melt, check your oven temperature. Make sure it’s hot enough at 375°F (190°C). You can also broil the tomatoes for a minute to help melt the cheese faster. Just watch closely so it doesn’t burn! Why are my tomatoes too watery? Watery tomatoes can happen if they are overripe. To fix this, scoop out more seeds and juice before stuffing. This helps keep the filling in place. You can also use firmer tomatoes for better results. This blog post covered everything you need for stuffed tomatoes. We explored ingredients, preparation steps, and cooking methods. I shared tips on choosing the best tomatoes and avoiding mistakes. We also discussed variations, serving ideas, and how to store leftovers or freeze them. Remember, stuffed tomatoes are versatile and easy to make. You can customize the recipe to match your taste. Enjoy creating this dish that is sure to impress!

Pesto Mozzarella Stuffed Tomatoes

Elevate your summer meals with these delicious Pesto Mozzarella Stuffed Tomatoes. Packed with fresh mozzarella, savory basil pesto, and topped with toasted pine nuts, this simple recipe makes a stunning appetizer or side dish. Perfect for any gathering, these stuffed tomatoes are sure to impress. Click through to explore the full recipe and give your dinner a burst of flavor that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

4 large ripe tomatoes

1 cup fresh mozzarella balls (bocconcini)

1/2 cup fresh basil pesto

1/4 cup grated Parmesan cheese

1/4 cup pine nuts, toasted

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the tomatoes and carefully scoop out the insides using a spoon, leaving about 1/4 inch of the tomato shell. Discard the seeds and pulp or save for another use.

      In a medium bowl, combine the fresh mozzarella balls, basil pesto, grated Parmesan cheese, and toasted pine nuts. Stir until well mixed.

        Season the mixture with salt and pepper to taste.

          Stuff each hollowed tomato generously with the mozzarella and pesto mixture.

            Arrange the stuffed tomatoes in a baking dish, standing upright.

              Bake in the preheated oven for about 20-25 minutes or until the tomatoes are tender and the cheese is melted and bubbly.

                Remove from the oven, and let cool slightly.

                  Garnish with fresh basil leaves before serving.

                    Prep Time: 15 mins | Total Time: 40 mins | Servings: 4

                      - Presentation Tips: Serve the stuffed tomatoes on a beautiful platter with a drizzle of olive oil and a sprinkle of extra toasted pine nuts for added crunch.