Stuffed Tomatoes
Ingredients
Instructions
- Slice tomatoes in half and scoop the goop out of the centers. Set aside.
- On medium heat, start a couple of tablespoons of the olive oil to heating.
- Roughly chop up the spinach.
- Throw the spinach in the pan along with about 3 tablespoons of pesto and a couple handfuls of mozzarella. (I had to use a pesto mix packet and I just mixed that with 2 tbsp of olive oil and 1/2 cup of water. Then I put about 3/4ths of the mix in with the spinach.)
- Sautee everything together until it's an ooey gooey mess (does not take very long at all.) Set aside to cool just a little.
- Spoon the spinach mix into each tomato half until it's level with the top of the tomato.
- Then you just throw them on the grill with any entree you happen to be cooking up. I cooked mine on my Foreman grill and they turned out delicious, but I bet they'd really rock on a proper outdoor grill.
Delicious!
- On medium heat, start a couple of tablespoons of the olive oil to heating.
- Roughly chop up the spinach.
- Throw the spinach in the pan along with about 3 tablespoons of pesto and a couple handfuls of mozzarella. (I had to use a pesto mix packet and I just mixed that with 2 tbsp of olive oil and 1/2 cup of water. Then I put about 3/4ths of the mix in with the spinach.)
- Sautee everything together until it's an ooey gooey mess (does not take very long at all.) Set aside to cool just a little.
- Spoon the spinach mix into each tomato half until it's level with the top of the tomato.
- Then you just throw them on the grill with any entree you happen to be cooking up. I cooked mine on my Foreman grill and they turned out delicious, but I bet they'd really rock on a proper outdoor grill.
Delicious!
Recipe Info
Views
369
Rating
Date
February 5, 2005
Categories
Appetizers