Recipe of the Week: Parmesan Tomatoes in Basil Pesto
This recipe bursts with tomato flavor! Roasting the tomatoes in the oven brings out their wonderful flavor. Use ripe summer tomatoes or vine ripe tomatoes. This is a wonderful appetizer or side dish that will make your guests very happy. Makes about 2 cups. (Chef tip: Never refrigerate tomatoes or they will loose their fresh flavor.)
8 vine ripe or summer ripe tomatoes
8 cloves garlic, peeled and coarsely chopped
1 cup fresh breadcrumbs
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 tablespoons extra virgin olive oil
2 tablespoons chopped fresh Italian parsley
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup Ricotta cheese
Cut the tomatoes in half right through the middle. With a spoon, scoop out the entire center. Sprinkle the tomatoes with salt and pepper, and turn them upside down on a paper towels and let them drain for 10 minutes. Sprinkle the tomatoes with olive oil and reserve.
Line a 9-by-11-inch stainless steel baking sheet with parchment paper. Preheat the oven to 350 degrees. In a small bowl, mix together the garlic, bread crumbs, salt, pepper, two tablespoons of olive oil, parsley, Parmigiano Reggiano and ricotta cheese. Mix well and stuff the tomatoes with the cheese stuffing.
Place stuffed tomatoes on the prepared baking sheet. Drizzle with olive oil and bake at 350 degrees for 35-40 minutes. Shake pan every 15 minutes to prevent burning.
Serve with basil pesto.
BASIL PESTO:
2 cups fresh basil (do not substitute dry)
2 cloves garlic, peeled
1/4 cup pine nuts, toasted at 400F for 10 minutes
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan cheese
Place all ingredients, except olive oil and Parmesan cheese, into food processor. Pulse — turn the machine on and off — for 2 to 3 minutes until ingredients are combined.
While machine is running, add olive oil in a slow stream, scraping sides often with a spatula. Blend until a smooth, creamy paste.
Remove pesto from food processor, place in mixing bowl and stir in Parmesan cheese.