spinach pesto stuffed tomatoes

Name: Spinach Pesto Stuffed Tomatoes
Prep time: 20 min
Cook time: 10 min
Yield: 6
Cuisine: American
Ingredients: 3 medium tomatoes; 1 tablespoon(s) salt; 2 package(s) (10 ounces each) frozen chopped spinach, thawed and sqeezed dry.; 1/4 cup(s) purchased pesto sauce; 1/2 cup(s) whipping cream; 2/3 cup(s) grated romano cheese; 1 teaspoon(s) black pepper; 1 tablespoon(s) grated parmesan cheese

2 Pinches

virginia duncan

decatur, AR

Updated on May 30, 2015

Really like tomatoes and really like pesto. So what a great combo.

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prep time 20 Min

cook time 10 Min

method Bake

yield 6 serving(s)

Ingredients

3 medium tomatoes
1 tablespoon salt
2 packages (10 ounces each) frozen chopped spinach, thawed and sqeezed dry.
1/4 cup purchased pesto sauce
1/2 cup whipping cream
2/3 cup grated romano cheese
1 teaspoon black pepper
1 tablespoon grated parmesan cheese

How To Make spinach pesto stuffed tomatoes

Step 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.

Step 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.
Step 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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