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To make pesto mozzarella stuffed tomatoes, you need: - 4 large ripe tomatoes - 1 cup fresh mozzarella balls or diced mozzarella cheese - 1/2 cup fresh basil pesto - 1/4 cup grated Parmesan cheese - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon balsamic glaze (for drizzling, optional) - Fresh basil leaves for garnish You can swap ingredients based on what you have. If you can't find fresh mozzarella, use shredded mozzarella. For the pesto, any green pesto works well. If you want a dairy-free option, try nut-based cheese instead of Parmesan. You can also skip the balsamic glaze if you prefer a simpler look. Fresh ingredients bring the best taste, especially in summer. Fresh tomatoes are sweet and juicy, perfect for stuffing. Fresh mozzarella has a creamy texture that melts well. If you use dried basil instead of pesto, the taste will change. Dried herbs lack the same punch. Always choose fresh when you can for the best flavor. {{ingredient_image_1}} First, you need to prepare the tomatoes. Take four large, ripe tomatoes. Slice off the tops carefully. Use a spoon to scoop out the insides. Try not to break the outer wall. Set the flesh aside for later. This step is key to make room for the tasty filling. Next, grab a medium bowl for mixing. Add one cup of fresh mozzarella balls or diced mozzarella cheese. Then, pour in half a cup of fresh basil pesto. Add a quarter cup of grated Parmesan cheese, along with salt and pepper. Stir everything until it’s well blended. This mix will be creamy and full of flavor. Now it's time to stuff the tomatoes. Fill each hollowed tomato with your pesto-mozzarella mixture. Press it gently to pack it in. Place the filled tomatoes upright in a baking dish. If they wobble, trim the bottoms a bit. Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes. They are ready when the cheese melts and the tomatoes soften. Let them cool for a few minutes. If you like, drizzle with balsamic glaze and add fresh basil for garnish. Enjoy your tasty summer delight! To hollow the tomatoes well, start with ripe ones. Choose large, firm tomatoes for the best results. Cut the tops off and scoop out the insides gently. Use a spoon for this. Take care not to break the skin. You want a sturdy shell to hold the filling. If any seeds remain, remove them. This makes the filling blend better. You can chop the scooped-out flesh and add it to your filling for extra flavor. For a rich taste, use fresh mozzarella balls. They melt beautifully and give a creamy texture. If you want a sharper flavor, try aged mozzarella. You can also mix in some feta cheese for a tangy twist. Just remember, balance the flavors. Too much cheese can overpower the dish. Stick with one or two types to keep it simple. Presentation matters, so make it fun! Arrange the stuffed tomatoes neatly on a plate. Drizzle balsamic glaze over them for a beautiful look. Add fresh basil leaves as a garnish. This adds color and freshness. Serve them warm, right out of the oven. They look great and taste amazing! Enjoy them as a light meal or a side dish. Pro Tips Choose ripe tomatoes: Select tomatoes that are firm but slightly soft to the touch for the best flavor and texture. Customize your pesto: Feel free to add nuts or extra herbs to your pesto for a personalized flavor profile. Don’t overbake: Keep an eye on your tomatoes while baking; you want them tender but not mushy. Serving suggestion: Pair the stuffed tomatoes with a light salad for a complete meal. {{image_2}} You can add proteins to make this dish heartier. Cook some diced chicken or shrimp and mix them into the pesto-mozzarella filling. This adds great flavor and makes the dish more filling. Grilled chicken works well, as does sautéed shrimp. Just remember to season your protein with salt and pepper for extra taste. If you want a vegan version, swap the mozzarella for dairy-free cheese. You can also use tofu or chickpeas for protein. Instead of Parmesan, try nutritional yeast for a cheesy flavor. Finally, use a vegan pesto or make your own with nuts and herbs. These swaps let everyone enjoy this dish. Experiment with different flavors! Try adding sun-dried tomatoes for tanginess, or mix in olives for a briny taste. You can also add spices like red pepper flakes for heat. Fresh herbs like oregano or thyme can brighten the dish. The options are endless, so get creative and find your favorite combo! To keep your pesto mozzarella stuffed tomatoes fresh, store them in the fridge. Place the tomatoes in an airtight container. This helps prevent them from drying out. You can keep them for up to three days. If possible, eat them within one day for the best taste. Make sure not to cover the tomatoes too tightly. This helps maintain their shape. You can freeze these stuffed tomatoes, but they may change in texture. To freeze, wrap each tomato in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When you are ready to eat them, thaw them in the fridge overnight. To reheat, you can bake the tomatoes again. Preheat your oven to 350°F (175°C). Place the tomatoes on a baking tray. Heat them for about 10-15 minutes, until warm. If you prefer using a microwave, place one tomato on a microwave-safe plate. Heat it for about 30 seconds to 1 minute, checking to avoid overheating. Enjoy your tasty summer delight warm! Yes, you can make these stuffed tomatoes ahead of time. Prepare the tomatoes and stuffing. Then, fill the tomatoes and place them in the fridge. Bake them just before serving. This keeps the tomatoes fresh and tasty. Pesto mozzarella stuffed tomatoes pair well with many dishes. You can serve them with a fresh green salad. Grilled chicken or fish works great too. A side of crusty bread is perfect for soaking up the flavors. Leftover pesto mozzarella stuffed tomatoes last about three days in the fridge. Store them in an airtight container. Reheat them in the oven to keep them warm and tasty. They may lose some crispness, but the flavor stays strong. This blog post covered all you need for making pesto mozzarella stuffed tomatoes. We explored ingredients, step-by-step prep, and useful tips. You learned about innovative variations to suit different diets. I shared how to store and reheat leftovers safely. With clear steps and options, you can create a tasty dish your friends will love. Enjoy making this easy, delicious meal that fits any occasion!

Pesto Mozzarella Stuffed Tomatoes

Delicious tomatoes filled with a creamy pesto and mozzarella mixture, baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large ripe tomatoes
  • 1 cup fresh mozzarella balls or diced mozzarella cheese
  • 1 2 fresh basil pesto
  • 1 4 cup grated Parmesan cheese
  • 1 4 teaspoon salt
  • 1 4 teaspoon black pepper
  • 1 tablespoon balsamic glaze (for drizzling, optional)
  • Fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the tops off the tomatoes and gently scoop out the insides using a spoon. Be careful not to puncture the outer wall. Set the tomato flesh aside.
  • In a medium bowl, combine the mozzarella, basil pesto, grated Parmesan cheese, salt, and pepper. Stir until well mixed.
  • Fill each hollowed tomato with the pesto-mozzarella mixture, pressing gently to pack it in.
  • Place the stuffed tomatoes upright in a baking dish. (You may need to trim the bottoms slightly to ensure they stand straight.)
  • Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the tomatoes are slightly softened.
  • Remove from the oven and let cool for a few minutes. Drizzle with balsamic glaze if desired, and garnish with fresh basil leaves before serving.

Notes

Drizzle with balsamic glaze for added flavor.
Keyword baked, mozzarella, pesto, stuffed tomatoes, vegetarian