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Pesto Stuffed Tomatoes

Vegan. Serves 2 3

Vegetarians could use Parmesan cheese and ricotta cheese instead of the miso and tofu. You could also use a prepared pesto mix to make this more quickly.

Ingredients

  • 3 large firm ripe tomatoes
  • leaves from 1 small bunch basil
  • 1 clove garlic, crushed
  • 2 teaspoons miso
  • 2 teaspoons olive oil
  • 2 tablespoons pine nuts, toasted
  • 150g silken tofu, drained and roughly mashed
  • cup fine dry breadcrumbs
  • 1 tablespoon extra breadcrumbs
  • olive oil spray or extra olive oil

Instructions

  1. Preheat oven to 190 C / 375 F
  2. With a paring knife cut out the tops of the tomatoes.
  3. Scoop out and reserve the pulp and connecting membranes from the inside of the tomatoes.
  4. Turn the tomatoes upside down to drain. Drain and chop the reserved pulp.
  5. Process the basil, garlic, miso and olive oil in a food processor until the basil is fairly finely chopped but not pureed.
  6. Reserve a few pine nuts as a garnish. Add the remaining pine nuts to the food processor and pulse a few times to roughly chop the pine nuts.
  7. Combine the tomato pulp, basil mixture and breadcrumbs in a bowl
  8. Fill the tomatoes with the basil mixture, sprinkle with extra bread crumbs and spray or drizzle with olive oil
  9. Bake for 15 20 minutes or until the tomatoes start to split
  10. Serve garnished with the reserved pine nuts


Last modified: 18-Jul-2021