Tasty mouthfuls of Tomapure grape tomatoes with cilantro pesto

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Tasty mouthfuls of Tomapure grape tomatoes with cilantro pesto

Servings: 4
Preparation time: 20 to 30 minutes
Cooking time: 10 to 15 minutes

20 Tomapure grape tomatoes
Salt and pepper
½ to 1 garlic clove, finely chopped (about ½ teaspoon of garlic from a jar)
1 tablespoon (15 mL) toasted pine nuts
1 cup (250 mL) cilantro
2 large basil leaves
3 tablespoons (45 mL) olive oil
2 tablespoons (30 mL) Parmesan cheese, grated
2 large basil leaves

Preheat oven to 350°F (180°C).
Remove the top of the grape tomatoes, set aside.
Remove the tomato flesh.
Salt and pepper to taste.
Cook the cored grape tomatoes on a baking sheet for 10 to 15 minutes, turning them midway through cooking. Make sure they remain firm.
In a blender or food processor, puree the garlic, pine nuts, cilantro and basil.
Gradually add 2 tablespoons (30 mL) of olive oil.
Gradually add in the Parmesan.
Salt and pepper to taste.
If necessary, add 1 tablespoon (15 mL) of olive oil to obtain a soft consistency.
Fill the tomatoes with the pesto.
Put the tops back on the tomatoes.
Skewer with toothpicks and serve.

Use a lobster spoon to easily remove flesh from grape tomatoes

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