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


  1. Preheat the oven to 400°F.
  2. Cut tomatoes in half and scoop out seeds and membranes until hollow.
  3. In a mixing bowl, combine the basil leaves, garlic, olive oil, pine nuts and stuffing mix. Toss until stuffing is moist.
  4. 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.