Categories: Casseroles, May2012, Summer, Tomatoes

Ingredients

• 2 tomatoes, halved and seeded
• Salt and freshly ground pepper to taste
• 2 Tbs Basil Pesto or commercially prepared pesto
• 1/2 cup grated Monterey Jack cheese
• 2 green onions, including some tender green tops, sliced
• 2 Tbs chopped fresh parsley

Directions

1. 1) Preheat oven to 375°F. Drain tomatoes, cut side down, on paper towels for 10 minutes. Place cut sides up in an 8-by-8-inch baking dish lightly coated with cooking spray or oil. Season with slat and pepper.

2. 2) In a small bowl, mix pesto, cheese, onions, and parsley. Spread each tomato half equally with the pesto-cheese mixture.

3. 3) Bake, uncovered, until tomatoes are warmed through and cheese is melted, 8-10 minutes. Do not overcook, as tomatoes will get mushy.

Email to a friend | Print this recipe | Back