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Epicurious

Romaine- and Egg-Stuffed Tomatoes with Pancetta

3.8

(4)

Image may contain Plant Food Confectionery and Sweets
Photo by Romulo Yanes

Left whole and baked, these plump tomatoes encase a soft-cooked egg and romaine pesto. Their interesting presentation is sure to turn some heads.

Cooks' notes:

•The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
•Romaine-parsley pesto can be frozen in sealed plastic bags (press out any excess air) up to 3 months.

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