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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Desperate to find yet another way to use all the tomatoes from 4 plants, I found this in The Big Book of Casseroles. I used prepared pesto, but if you make your own, it is that much better. Had SO many, I shared with the neighbors, and even the young ones liked it. I used about 20 plum tomatoes and increased the remaining ingredients to match. Ingredients:
2 tomatoes, halved lengthwise and seeded |
salt & freshly ground black pepper |
2 tablespoons basil pesto |
1/3 cup monterey jack cheese, grated |
2 green onions, including green tops, sliced |
2 tablespoons fresh parsley, chopped |
Directions:
1. Drain tomatoes, cut side down on paper towels for 10 minutes.
2. Place cut sides up in 8x8 baking dish, coated with cooking spray.
3. Season with salt and pepper.
4. In a small bowl, combine pesto, cheese, onions, and parsley.
5. Spread each tomato half equally with mixture.
6. Bake at 350 degrees, uncovered until tomatoes are warmed through and cheese is melted, 8-10 minutes.
7. Do not overcook, as tomatoes will get mushy.
8. Leftovers reheat nicely.
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