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Hasselback tomatoes with tomato pesto
 
 
4 ServingsPTM15 min

Hasselback tomatoes with tomato pesto


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Directions

  1. Roast the pine nuts in a dry, hot frying pan.
  2. Mix the pine nuts, sundried to, olive oil and balsamic vinegar in a food processor into a pesto and season with salt and pepper.
  3. 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.
  4. Serve directly with the tomato pesto.


Nutrition

450Calories
Sodium0% DV1.5g
Fat51% DV33g
Protein34% DV17g
Carbs6% DV19g
Fiber16% DV4g

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