Name: Pomodori Ripieni con Pesto Pangrattato (Tomatoes with Pesto Breadcrumbs)
Cuisine: Italian
Ingredients: 50 g pine nuts; 10 ripe plum tomatoes; very good olive oil; 50 g Parmesan, grated; salt and pepper; 100 g Crisp Breadcrumbs; 2 garlic cloves, peeled; a large handful of basil (have plenty to hand)

Preparation info

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

Serve as part of an antipasti, and these tomatoes are also excellent as a garnish for roast lamb.

Ingredients

10 ripe plum tomatoes
very good olive oil
salt and pepper
a large handful

Method

Preheat the oven to 140–150°C/275–300°F/Gas 1–2. Oil a baking tray or gratin dish just big enough to hold the tomatoes in a single layer. Moisten this tray with a little water.

Cut the tomatoes in half longitudinally, and scoop out the seeds (one use for a melon baller, but a t