Pesto Pork Stuffed
Tomatoes
Here is my
second gift as promised this a dish that everyone seems to appreciate. It is
simple to prepare, if you already have the pesto sauce prepared. It takes an
extra 15 minutes if you don’t. You can reference my Pesto Recipe posted on 2/9/2013.
I don’t give any amounts for the ingredients
here because it depends on the tomatoes you choose. You can use larger
varieties and serve this as the main dish of a course; use medium varieties for
a side dish or my personal favorite use smaller tomatoes and serve as an
appetizer. |
| Mozzarella |
Tomatoes (ripe but firm)
Pork ground
Mozzarella Cheese grated
Parsley chopped
 |
| pesto (Photo credit: balhisay) |
Wash your
tomatoes and cut off the tops ¼ of the way down. Scoop out the pulp and seeds
but be sure to leave about ¼ inch of the wall intake. Next in a bowl mix 1 part
ground pork and 1 part Mozzarella into 2 parts Pesto. This can be adjusted
according to your taste. I like a strong Pesto taste. Stuff your mix into your
tomato shells and place on a buttered cookie sheet. This is where it gets a
little complicated, you need to bake the tomatoes but the temperature and time
will depend on the size of your tomatoes. As a general guide medium tomatoes should be
cooked at 300 degrees for about 15 minutes, smaller ones at 350 for 5-7
minutes. Here is a hint, check them with a toothpick, just like a cake. If the
mozzarella is well melted half way down they are done. If your shells start to split
they are overdone. Remove from oven
sprinkle with more mozzarella and garnish on top with parsley and chives.
Enjoy!
No comments:
Post a Comment
Please let us know how we are doing. Comments and suggestions are greatly appreciated.