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Pesto-Stuffed Tomatoes
Pesto-Stuffed Tomatoes
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Prep Time:
30 minutes
Total Time:
30 minutes
Summery caprese salad: ripe red tomatoes, fragrant 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
Instructions:
  • Slice off the stem end of each tomato by 1/4 inch and hollow out the pulp, discarding the seeds. Chop the pulp. Combine the chopped pulp with 2 tablespoons of cheese, nuts, basil, oil, garlic salt, pepper, and bread crumbs. Carefully fill the tomatoes with the mixture.
  • Arrange the tomatoes in four small custard cups or in a circle in a shallow, round, microwavable dish, then loosely cover with waxed paper.
  • Microwave on High for 3 to 4 minutes until tender. Sprinkle with 1 tablespoon of cheese, cover, and allow the cheese to melt for about 2 minutes.

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