Baskets of tomatoes with pesto

Preheat oven to 180 degrees.

Wash tomatoes, cut horizontally to cover each one, remove the seeds and scavateli slightly with a spoon or a scavino, keeping aside the pulp.

Sprinkle the pretzels internally, turn upside down over a colander or on a cutting board and let them for half an hour to lose water.

Make toast the breadcrumbs in a frying pan, preferably nonstick, over low heat, without adding any seasonings.

Scented with ground pepper, let it cool and mix with cheese.

Stuffed every tomato, deploying on the bottom before a teaspoon of pesto, then a teaspoon breadcrumbs and cheese.

Spolverizzateli then with coarsely chopped parsley.

Place in a baking dish or a pan slightly greased with oil, distributed around the tomato pulp by hand, lightly salted and chopped.

Sprayed with oil and place in oven for about half an hour.

(five minutes before baking, cover with their cups.

Stuffed Tomatoes preferably served lukewarm, after moving slightly the cups, to catch a glimpse of the filling.

Pesto to workmanlike Put in a marble mortar or mixer 40 leaf basil leaves small, preferably from Liguria (that southern, with larger leaves often have a mint taste), add a pinch of salt, 40 g of pine nuts and, if you like, 2 cloves of garlic.

Beat with a pestle or chop and, when the mixture has reduced to a pulp, add a spoonful of pecorino cheese and grated Parmesan 2.

Mix and dilute all wire, pouring 10 cl olive oil Extra Virgin and mixing.