Stuffed Tomatoes January 04 2017, 0 Comments

4 servings, half a tomato each

2 tomatoes
3 tsp toasted pine nuts
Chiffonade of basil
1/2 cup fresh bread crumbs
1 tsp pesto
3 Tbs freshly grated Parmesan or Pecorino
Santa Maria Rub

Whole Fused Lemon Olive Oil


  1. Combine ingredients except olive oil and tomatoes.
  2. Cut tops off tomatoes, remove inner seeds and give a good shake over sink.
  3. Set upright, cutting 1/4 inch of bottom of tomatoes so they stand properly, if necessary.
  4. Fill with mixture, drizzle with 1-2 tsp olive oil per tomato.
  5. Heat in 375 oven for 10 minutes and serve.