spinach pesto stuffed tomatoes

How To Make spinach pesto stuffed tomatoes

• 1

  Cut tomatoes in half; remove seeds and pulp. Sprinkle salt inside tomato shells and turn upside down on a wire rack to drain 30 min. Use paper towel to pat inside of each tomato dry.
• 2

  In a medium skillet, cook spinach over med. heat 5 to 10 minutes or until heated through. Stir in pesto sauce; cook 2 to 3 min. longer. Stir in cream; cook until mixture is thick (about 2 min.). Stir in Romano cheese and pepper.
• 3

  Spoon about 1/2 cup spinach into each tomato shell. Sprinkle Parmesan cheese over top. Bake in a greased 8-inch square baking pan at 400 degrees for 10 min. or until heated through. Serve immediately.
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