Stuffed tomatoes with pesto

Preparation

Cut the tops of the tomatoes off and use a spoon to scoop the pulp out. Arrange the tomatoes upside down on a dish to drain the water. In the meantime, in a bowl, mix the bread crumbs and pesto and parmesan and add salt and pepper to taste. Fill the tomatoes with the mixture and place them in a pan lined with baking paper. Bake at 180°C for 15/20 minutes.