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Pesto-Stuffed Tomatoes

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By Betty Crocker Kitchens
Updated Aug 14, 2006
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Juicy, ripe red tomatoes? Here's a delicious way to enjoy them as well as aromatic fresh basil.

Pesto-Stuffed Tomatoes

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 9
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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

  • Step 
    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.
  • Step 
    2
    Place tomatoes in 4 small custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper.
  • Step 
    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.

Nutrition

120 Calories
6g Total Fat
5g Protein
13g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
55
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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