Not really a leftover meal, but it is a vegetarian recipe! LOL! Vegetarian Pesto-Stuffed Tomatoes water for blanching 1 large tomato 1/4 cup vegan pesto 1/4 cup breadcrumbs + 2 tsp olive oil Bring water to a boil in a small pot. Prepare a separate small bowl of ice water. Gently add tomato to boiling water for just one minute, then remove and transfer to ice water to stop the cooking process.
Remove from ice water after another minute, and remove skin. Slice tomato in half. Combine vegan pesto with 1/4 cup breadcrumbs, then pile on top of each tomato half. Sprinkle extra 2 teaspoons of breadcrumbs on top, and lightly drizzle with a bit of olive oil. Broil in oven for 3-4 minutes, or until breadcrumb topping is just lightly browned.