Friday, October 19, 2007

Pesto Tomatoes


10 small ripe tomatoes
1/2 cup homemade or purchased pesto
1 cup grated Parmesan cheese

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Be sure to get most of the liquid out. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
  3. Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.

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