pesto-stuffed tomatoes
Juicy, ripe red tomatoes? Here’s a delicious way to enjoy them as well as aromatic fresh basil
Juicy, ripe red tomatoes? Here’s a delicious way to enjoy them as well as
aromatic fresh basil
Ingredients
Pesto-Stuffed Tomatoes
Prep: 30 min
Start To Finish: 30 min
4 servings
4 medium tomatoes (1 1/4 to 1 1/2 pounds total)
2 tablespoons shredded fresh Parmesan cheese
2 tablespoons pine nuts
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1 1/2 teaspoons olive or vegetable oil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 slices bread, torn into crumbs
1 tablespoon shredded fresh Parmesan cheese
Instructions
1 . Cut 1/4-inch slice from stem end of each tomato; scoop out pulp.
Discard seeds; chop pulp. Mix pulp, 2 tablespoons cheese, the nuts, basil,
oil, garlic salt and pepper. Gently stir in bread crumbs. Fill tomatoes with
mixture.
2 . Place tomatoes in 4 small custard cups or arrange in circle in shallow
round microwavable dish. Cover loosely with waxed paper.
3 . Microwave on High 3 to 4 minutes or until tender. Sprinkle with 1
tablespoon cheese. Cover and let stand about 2 minutes or until cheese is
melted.
1 Serving: Calories 120 (Calories from Fat 55); Total Fat 6g (Saturated Fat
2g); Cholesterol 5mg; Sodium 290mg; Total Carbohydrate 13g (Dietary Fiber
2g); Protein 5g % Daily Value: Vitamin A 8%; Vitamin C 20%; Calcium 8%; Iron
6% Exchanges: 3 Vegetable; 1 Fat
