Pesto-Stuffed Tomatoes
Juicy, ripe red tomatoes? Here's a delicious way to enjoy them as well as aromatic fresh basil.

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


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