Basil Pesto Stuffed Baked Tomatoes

Basil Pesto Stuffed Tomatoes | Print

Basil Pesto Stuffed Baked Tomatoes

There is nothing like a ripe tomato stuffed & baked with fresh basil pesto, nuts, and cheese.  This is a beautiful & colorful addition to any meal.  It’s also versatile, you can stuff tomatoes with nearly any leftovers – breadcrumbs, rice, quinoa, etc…

  • Author: beckie
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 minutes
  • Yield: 6 tomato halves
  • Category: Side Dish
  • Method: Oven
  • Cuisine: Italian


  • 3 medium tomatoes, halved & seeded
  • 1/2 cup feta crumbles
  • 1/2 cup walnuts, chopped
  • 3/4 cup cooked rice
  • 1/2 cup basil pesto, make your own or buy some from the grocery store
  • 1/3 cup Parmesan cheese, grated
  • pinch sea salt
  • pinch black pepper


  • Preheat oven to 375F.
  • Slice off the stem of the tomato to create a level surface and cut tomato in half. Scoop out seeds and pulp, leaving 1/2″ wall.  Dice the pulp and add to a mixing bowl.
  • Lightly oil or spray a large shallow baking dish or sheet and place tomato halves (cut side up) in/on it.
  • In a bowl mix together: tomato pulp, feta, walnuts, rice, pesto, sea salt, black pepper, and 2 Tbsp Parmesan cheese (reserve the rest to sprinkle over the top of the tomatoes).
  • Stuff the mixture into the tomatoes.  Top each tomato with a sprinkle of the reserved Parmesan.  Bake for ~15-20 minutes or until cheese is starting to brown.
  • Turn on the broiler for a couple minutes if your cheese ain’t brownin’.  Watch it though – the broiler works fast!  Add sea salt to taste. Happy Eating!  Beckie


  • You can add other ingredients to the mixing bowl if you like: chopped artichokes, sliced olives, capers, quinoa, or any leftovers!


Things In My Kitchen:

Grater / Zester for grating the Parmesan cheese to a super light consistency.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

  • Use 1/3 cup of any fresh chopped herb or 2 tsp dried herbs if you don’t want to make pesto and can’t justify spending the money to buy it this go around.

Keywords: Tomatoes, Pesto, Basil Pesto, Stuffed Tomatoes, Vegetarian, Gluten Free

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Basil Pesto Stuffed Baked Tomatoes

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