My H-E-B Texas Life Magazine
12mini roma tomatoes,
½c.H-E-B Chef Prepared Basil Pesto Sauce,
1c.H-E-B Shredded Italian Blend Cheese, regular or reduced fat,
1Cut tops off tomatoes and set aside. Scoop out tomato pulp from bottom half of tomato using a small-pointed paring knife and a teaspoon. Chop pulp (discard seeds) and place in small bowl.
2Add pesto and cheese to pulp and toss to mix.
3Cut small slice off bottom of each tomato so that tomato will sit flat. Stuff each tomato with 1 to 2 tablespoons of pesto-cheese mixture and set on serving dish. Replace top on each tomato and serve.
No Nutritional Information Available