Grill-proof aluminum foil is required for wrapping!
Wash the tomatoes and cut one cap off each. Carefully core the tomatoes and set aside with the caps.
Drain the mozzarella and cut into 4 pieces.
Season the tomatoes a little with salt and pepper and fill with the mozzarella and pesto. It`s best to put some pesto under and on top of the mozzarella.
Put the caps back on the tomatoes and wrap in the aluminum foil. It is best to use square pieces so that they become small candy packets that can be opened directly on the plates.
Place the parcels next to or on the embers and cook for about 15 minutes until the mozzarella has melted and the tomatoes are cooked through.
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