Broiled Tomatoes with Pesto

This quick and easy side dish has beautiful and tasty results. I served this alongside the Cauliflower "Risotto" which was posted Tuesday.

Recipe adapted from Vegetarian Times

-1.5 cups basil leaves
-1 clove garlic, peeled
-2 teaspoons lemon juice
-1/4 cup olive oil
-4 medium tomatoes, cored and halved crosswise
--5 tablespoons panko breadcrumbs

In a blender or food processor add the basil, garlic and lemon juice. With the motor running add the olive oil until a thick paste forms.

Evenly spoon the pesto on all tomato halves and divide the breadcrumbs among each of the tomatoes.

Broil for 3 to 5 minutes or until the tomatoes are hot and the bread crumbs are toasted.

These were a wonderful complement to the Cauliflower "Risotto" which I served for dinner. The tomatoes were juicy and the panko added a nice crunch. The pesto added just enough seasoning to keep them from being too simple. I would even go as far as to say that this could be a substitute for a pizza craving. The only thing that it missing is cheese, but you probably won't miss it.


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