Hasselback tomatoes with tomato pesto

Name: hasselback tomatoes with tomato pesto
Total time: 15 min
Yield: 4
Ingredients: 1 tablespoon pine nuts; 6 sun dried tomato; 75 milliliters olive oil; 1 tablespoon balsamic vinegar; 4 meat tomato; 250 gram Mozzarella; 1 hand basil

Ingredients

1 tablespoon pine nuts
6 sun dried tomato
75 milliliters olive oil
1 tablespoon balsamic vinegar

4 meat tomato
250 gram Mozzarella
1 hand basil

Directions

Roast the pine nuts in a dry, hot frying pan.
Mix the pine nuts, sundried to, olive oil and balsamic vinegar in a food processor into a pesto and season with salt and pepper.
Cut the beef tomatoes at the top several times, but not completely. Insert a slice of mozzarella and a leaf of basil into each notch.
Serve directly with the tomato pesto.