Ingredients
- 4 large Tomatoes, halved
- 6 tsp Bellino Pesto Sauce, optional
- 2 tbsp Cento Imported Extra Virgin Olive Oil, plus extra for drizzling
- 1/2 cup Cento Plain Bread Crumbs
- 1/2 cup Parmesan Cheese, grated
- 4 cloves Garlic, peeled and minced
- 1/2 cup Fresh Parsley, chopped
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
Directions
Preheat oven to 450ËšF. With a tablespoon, hollow out tomatoes, discarding seeds but reserving flesh. If desired, dab the inside of each halved tomato with 1 teaspoon pesto sauce. In a small bowl, mix oil, breadcrumbs, cheese, garlic, parsley, salt and pepper. Evenly fill tomatoes with bread mixture and drizzle tops with oil. Bake 10-15 minutes, or until filling is lightly browned. Sprinkle a pinch of cheese over each, if desired, and serve hot or at room temperature. Serves 6.
