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
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
-
Step1Cut 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.
-
Step2Place tomatoes in 4 small custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper.
-
Step3Microwave 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;Tips from the Betty Crocker Kitchens
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