Pesto Stuffed Tomatoes

Servings: 6

Prep Time: 15 to 20 min

Cook Time: 20 min


3 large, ripe tomatoes

1 cup; fresh basil leaves, chopped

2 cloves garlic; crushed or finely minced

1/2 cup; olive oil

1/3 cup; pine nuts

1 cup; Mrs. Cubbison's Seasoned Corn Bread Stuffing

1/4 cup; Parmesan cheese, grated


  • Preheat the oven to 400°F.
  • Cut tomatoes in half and scoop out seeds and membranes until hollow.
  • In a mixing bowl, combine the basil leaves, garlic, olive oil, pine nuts and stuffing mix. Toss until stuffing is moist.
  • Stuff the tomatoes with the stuffing and sprinkle with Parmesan cheese. Bake on middle rack of preheated 400°F oven for 20 minutes until internal temperature reaches 165°F, cheese is golden brown and tomatoes are soft.