Deconstructed Stuffed Tomato


1 ½ cups of seasoned breadcrumbs

1 TBSP toasted pignoli nuts

3 beefsteak tomatoes

¼ cup grated parmesan cheese

5 TBSP of olive oil

1 ½  cups of shredded mozzarella

3 garlic cloves-minced

Salt to taste



Slice the tomatoes 1 inch thick.  Lay on paper towels for 5 min to absorb the water from the tomatoes. Lay the tomatoes on a sheet pan once they have drained.   Add the grated cheese, garlic, pignoli nuts and salt to the breadcrumbs. Add the olive oil to the breadcrumbs and mix well. Top the tomatoes with the breadcrumb mixture. Then top the tomatoes with the shredded mozzarella cheese and bake 350 degrees for 20 minutes. Remove and add pesto on top. 


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