Step 1

Preheat the oven to 350 °F (175 °C).

Step 2

Cut off the tops from each tomato. Scoop out the pulp. Save the tops and the pulp for other use (check tips at the end of the post!).

Step 3

Place the hollowed-out tomatoes into a baking dish.

Step 4

Combine the pesto, cream cheese, and 1/4 cup (60 ml) of the shredded mozzarella in a cup. Stir until well combined.

Step 5

Fill the tomatoes with the pesto mixture.

Step 6

Sprinkle the leftover mozzarella evenly on top of the tomatoes.

Step 7

Bake in the preheated oven for about 25 minutes, or until the tomatoes are crisp-tender and the mozzarella is melted and golden brown.

Step 8

Remove from the oven and serve.