Pesto Stuffed Tomoatoes

• 3 large, ripe tomatoes
• 1 cup fresh basil leaves, chopped
• 2 cloves garlic, crushed or finely minced
• 1/2 cup olive oil
• 1/3 cup pine nuts
• 1 cup Mrs. Cubbison's Corn Bread Stuffin'
• 1/4 cup Parmesan cheese, grated
  

Preheat the oven to 400 degrees. Cut tomatoes in half and scoop out seeds and membranes until hollow. In a mixing bowl, combine the basil leaves, garlic, olive oil, pine nuts and stuffing mix. Toss until stuffing is moist. Stuff the tomatoes with the stuffing, sprinkle with Parmesan cheese, and bake 20 minutes, or until cheese is golden brown and tomatoes are soft.

Go back one page