Romaine Pesto and Egg-Stuffed Tomatoes

Page: smittenkitchen.com/2006/09/like-the-lettuce/

Cuisine: North American | Course Type: Breakfast/Brunch

(1 review)

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Recipe Reviews

If you are hungry for cooked tomatoes and eggs, this is good as part of a meal. A grapefruit spoon made quick work of removing the tomato innards. The pesto was interesting, visually appealing and the flavor was OK. I added a few cilantro leaves in with the parsley. I like that you can whip up a batch of pesto without having a great amount of basil on hand. I would like to try it with substituting basil for the parsley – an economical version of the classic. My tomatoes had nice flat bottoms and I had no fear of them tipping over. But I tried her suggestion of taking a sliver off the bottom of one tomato, and the juices that came out burned and that tomato deflated a little and I did not like that result. This is a great dish to use up large tomatoes. I liked this dish just fine, but probably will not make it again.

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