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Pesto-Stuffed Tomatoes

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Pesto-Stuffed Tomatoes
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Juicy, ripe red tomatoes? Here's a delicious way to enjoy them as well as aromatic fresh basil.

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

Directions

  • 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.
Tips  

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

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.

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

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
55
)
Daily Value
Total Fat
6g
0%
(
Saturated Fat
2g
0%
)
Cholesterol
5mg
0%
Sodium
290mg
0%
Total Carbohydrate
13g
0%
(
Dietary Fiber
2g
0%
)
Protein
5g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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