Tomatoes with Pesto Sauce

Cookinero 24 Feb 2025

"Caprese" or tomatoes with "Pesto" and mozzarella cheese is a traditional cold appetizer from Italy. Today, the salad is considered one of the national Italian dishes. "Caprese" received this status due to its special color combination - red, white and green - the colors of the Italian flag.

How to cook Tomatoes with Pesto Sauce

Step 1

Tomatoes with Pesto Sauce

Make pesto sauce. Place basil leaves, grated cheese, peeled garlic, and pine nuts in a bowl. Sprinkle with salt and pour in olive oil. Blend thoroughly until puree consistency.

Step 2

Tomatoes with Pesto Sauce

Make Italian tomato pesto. First, make the tomato base. Layer the tomatoes and cheese on a plate, alternating constantly until they are gone. Top with pesto sauce.

Tomatoes with Pesto Sauce - FAQ About Ingredients, Baking Time and Storage

Yes! You can use walnuts, almonds, or even sunflower seeds as a budget-friendly or allergy-friendly alternative to pine nuts.
Store pesto in an airtight container with a thin layer of olive oil on top to prevent browning. It will stay fresh for up to 1 week refrigerated.
Yes, simply replace the cheese in the pesto with nutritional yeast and use a dairy-free cheese alternative for layering with tomatoes.
The pesto can be made 1-2 days in advance, but assemble the tomatoes and cheese just before serving to prevent sogginess.
Serve as an appetizer with crusty bread, or as a light lunch over a bed of arugula for extra freshness.
Yes, pesto freezes well for up to 3 months. Use ice cube trays for portioned servings, then transfer to a freezer bag.
Simply omit any bread served on the side and ensure your cheese is low-carb. The tomatoes and pesto are naturally low in carbs.
Use ripe but firm tomatoes like Roma or beefsteak varieties that hold their shape well when sliced and layered.

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