Stuffed Pachino cherry tomatoes are a burst of Mediterranean flavors encased in a small bite. The vivid red of the fresh and juicy tomatoes visually and tastefully contrasts with the bright green of Genoese pesto, rich with basil and enhanced by pine nuts, parmesan, and pecorino, bound together by extra virgin olive oil.
At the center, the fresh mozzarella, soft and creamy, blends perfectly with the pesto, adding a pleasant delicacy to the dish.
Tasty, delicious, gooey, they are quickly prepared with few ingredients.
The sweet and slightly acidic taste of the cherry tomatoes balances with the aromatic richness of the pesto, while the mozzarella provides a velvety sensation to the palate. This dish is an example of simplicity and elegance, where a few high-quality ingredients come together to create a fresh, colorful, and flavorful appetizer that immediately evokes the freshness of Italian cuisine.
They can be served as an appetizer, side dish, or even as a cocktail snack.
And served with good homemade bread, perfect for scooping up the sauce, they are finger-licking good.
The tomato sauce released during cooking blends with the melted mozzarella and pesto, creating a truly engaging burst of flavor.
Pachino cherry tomatoes are an excellent source of antioxidants, particularly lycopene and beta-carotene. Lycopene is a powerful antioxidant that gives tomatoes their distinctive red color and is associated with a reduced risk of chronic diseases such as cancer and heart disease. Beta-carotene, a precursor of vitamin A, is important for skin and eye health.
They are a source of vitamins, minerals, are low in calories, and have digestive, anti-inflammatory properties.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing stuffed cherry tomatoes
- 15 Pachino cherry tomatoes
- 15 mozzarella balls
- as needed Genoese pesto
- as needed fine salt
- as needed oregano
- as needed extra virgin olive oil
- 1.4 oz grated parmesan cheese
Tools for preparing stuffed cherry tomatoes
- 1 Knife
- 1 Baking dish
- 1 Teaspoon
Steps
SEE THE VIDEO RECIPE FOR A PERFECT PRESENTATION
To prepare the delicious stuffed Pachino cherry tomatoes, start by washing them well under running water.
Then, with a knife, remove the top, and using a teaspoon, empty them completely, then salt them and turn them upside down for about half an hour so they lose excess water.
Next, oil a baking pan measuring 8×6 inches and place the Pachino cherry tomatoes inside. Then, insert half a teaspoon of Genoese pesto, just enough to cover the base.
Then add one mozzarella ball to each tomato. Naturally, it depends on the size of the tomatoes, so decide if you need only half a mozzarella or a whole one. Once stuffed, sprinkle with dried oregano and grated parmesan cheese and bake in a static oven at 356°F for about 30-35 minutes, or in an air fryer at 356°F for 10-12 minutes.
During cooking, the mozzarella will melt and become beautifully gooey, making the dish, along with the other ingredients, truly exquisite. Once cooked, remove from the oven and serve hot… enjoy!
Storage and Notes
After preparing the stuffed cherry tomatoes, I recommend storing them in the refrigerator if not consumed immediately. Cover them with plastic wrap or place them in an airtight container to prevent them from absorbing odors from other foods in the refrigerator.
The stuffed cherry tomatoes can be stored in the refrigerator for up to 1-2 days. However, it is preferable to consume them on the same day of preparation to fully enjoy their freshness and flavors.
Before serving the stuffed cherry tomatoes stored in the refrigerator, leave them at room temperature for about 20-30 minutes. This will allow the flavors to express themselves better and make the dish more enjoyable to taste.
I recommend reheating them before serving
Do not freeze the stuffed cherry tomatoes, as the mozzarella and the tomatoes themselves tend to lose their original texture once thawed, becoming watery and less appetizing.
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