Pesto-Stuffed Tomatoes

Juicy, ripe red tomatoes? Here's a delicious way to enjoy them as well as aromatic fresh basil.

Prep Time: 30 min
Total Time: 30 min
Makes: 4 servings

(22 ratings)

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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

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.

Substitution

One-fourth cup prepared basil pesto can be used in place of the cheese, nuts, basil, olive oil, garlic salt and pepper.

Success

If fresh tomatoes need to ripen, store them at room temperature in a brown paper bag or in a fruit-ripening bowl with other fruits. Standing in the sun to ripen will make them mushy.

Did You Know

The tomato is not a vegetable but a fruit — a berry, to be exact.

Nutrition Information:

1 Serving: Calories 120 (Calories from Fat 55); Total Fat 6g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 5mg; Sodium 290mg; Total Carbohydrate 13g (Dietary Fiber 2g, Sugars ncg); Protein 5g Percent Daily Value*: Vitamin A 8%; Vitamin C 20%; Calcium 8%; Iron 6% Exchanges: 0 Other Carbohydrate; 3 Vegetable; 1 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

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