PESTO-STUFFED TOMATOES

Pesto-Stuffed Tomatoes image

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

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 9

Previous Next

Ingredients

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

Steps:

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.
Place tomatoes in 4 small custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper.
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.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg