Shelly's Recipe

STUFFED SWEET TOMATOES

Category: Sides

4 large plum tomatoes
3 tbsp pine nuts
1 cup fresh basil leaves, tightly packed
2 cloves of garlic
1/2 cup extra-virgin olive oil, divided
1/2 cup plus 3 tablespoons Parmesan cheese, grated and divided
1 tsp salt, divided
1/2 tsp pepper, divided

Finely chop pine nuts, basil and garlic -- for best results, use a blender or food processor. Add half of the olive oil (1/4 cup), and continue blending the mixture until it thickens into a paste. Next, combine 3 tbsp Parmesan cheese, 1/2 tsp of salt and 1/4 tsp of pepper; then, stir it into the basil paste. Set the mixture aside for 15 minutes.

In the meantime, warm a grill or large pan until it's medium-hot. While it is heating, slice the plum tomatoes in half lengthwise, removing the seeds. Brush the open side of each tomato with the remaining olive oil, then sprinkle with remaining salt and pepper. Place each tomato half with the cut side on the grill or in the pan, and cook until tender -- about seven to nine minutes.

Carefully remove the tomato halves from the grill with a spatula, and put on plate or tray. Fill each tomato with pesto mixture, and top with the rest of the Parmesan cheese.