Egg and pesto stuffed tomatoes recipe.
I thoroughly enjoy roasted tomatoes. Like many vegetables or fruits, when roasted or grilled, their flavors become much more pronounced. In the case of tomatoes, they also become much richer in the antioxidant lycopene when they are cooked. I needed a recipe that would differ from your traditional tomato with olive oil and garlic roast. Essentially, this meant that I would need to choose more great ingredients to cook with.
- 6 large tomatoes;
- 6 eggs;
- 1/2 cup extra-virgin olive oil;
- 6-8 romaine or boston lettuce leaves;
- 1 garlic clove;
- 1/4 cup fresh parsley;
- 1/2 tsp sea salt;
- 3/8 tsp freshly ground black pepper;
- Begin by making the pesto. Tear the romaine leaves into small pieces. Add the romaine, garlic, parsley, salt, pepper and olive oil to a blender or food processor. Process well until you obtain a pesto consistency.
- Preheat your oven to 400 F.
- Remove the core of tomatoes by cutting out a large cone from the top of each one with a paring knife. Using a spoon, remove all the pulp and seeds.
- Place the tomatoes, face up, in a 9” baking dish. Fill each with the same amount of pesto; however, be sure to leave enough room for the egg as well. Crack an egg into each tomato.
- Season with additional salt and pepper to taste, place in the preheated oven and allow to bake for approximately 20 minutes.