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1
A few hours before or the night before, mince or grate 4 garlic cloves and add to ground beef, add one egg, mix well.
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2
Cut the tops of the tomatoes and hollow out the inside and place in a bowl.
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3
In a medium sauce pan, heat 3 Tbs of olive oil.
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4
Add 3 to 4 cloves of minced garlic and the half bunch of chopped basil leaves.
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5
Let cook for about 3 minutes, stirring occasionally, watch the garlic so it doesnt burn.
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6
Add bowl of the tomato insides and 2 cans of tomato paste, mix well.
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7
Add Italian seasoning, oregano and salt and pepper to taste.
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8
Use emulsion blender to blend well.
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9
Let simmer.
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10
In a large pan, heat 3 tablespoon of olive oil.
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11
Add chopped onions and chopped zucchini.
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12
Let cook until onions are transparent.
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13
Add the beef and cook thoroughly.
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14
Drain.
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15
Add about 13 of the tomato sauce mixture to the beef mixture-stir until well combined.
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16
In a food processor, combine other half of basil, 1/2 bunch of parsley, 1/2 cup of olive oil, salt and pepper to taste, handful of walnuts, and pulse until well combined- this will be your pesto.
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17
Place the tomatoes in a baking dish (like a pyrex).
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18
Add the beef in the tomatoes make sure to leave room for the pesto and egg.
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19
Spread a thin layer of pesto on the beef.
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20
Crack one egg on the pesto.
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21
Bake in a 400 degree F oven for about 20 minutes.
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22
Let rest.
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23
If desired, add more tomato sauce/beef mixture to your plate.
