Broiled Tomatoes with Pesto

Broiled Tomatoes with Pesto (South Beach Diet recipe)

3 fresh medium tomatoes ( or 4-5 Roma tomatoes)
1/8 tso salt
2 cloves garlic, coarsely chopped
1/2 cup fresh basil leaves, coarsely chopped
2 TBS extra-virgin olive oil
1/4 cup Parmesan cheese
2 TBS pine nuts (or walnuts)

1. Preheat broiler. Cut the tomatoes in half, scooping out some of the seeds if needed. Place the tomatoes cut side up in a foil-lined shallow baking pan. Sprinkle with a little salt.

2. Combine the garlic, basil, olive oil, Parmesan, and pine nuts in a blender or food processor; purée until pine nuts and basil are well chopped. Spread the mixture onto the top of each tomato half.

3. Broil about 5" from the heat until lightly browned and bubbly, about 5 to 10 minutes. Servings: 6

Nutrition (per serving): 91 calories, 68 calories from fat, 7.8g total fat, 3.7mg cholesterol, 67.5mg sodium, 196.9mg potassium, 3.6g carbohydrates, <1g fiber, 1.9g sugar, 2.8g protein.
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Tips: Sometimes I add a little oregano too (1/2 tsp dry or 1 Tbs chopped fresh). If you don't have much basil, 1/4 cup works and tastes just as good -- I've done that many times.

This pesto spreads easier if it's made ahead and refrigerated. However, because of the fresh basil, it will only keep for about a week.

If using large tomatoes, broil a little further from heat to allow them to cook longer.

Enjoy!
pattpan

Oh, no fair. Except for yellow pear, my tomatoes are done (should say done-in). This sounds absolutely heavenly. I'll have to stop by the veggie stand on the way back from church tomorrow. I'm actually salivating as I'm writing this!

Sounds delicious! What do you serve it with, if anything?

Typically, I would make grilled steak or chicken, grilled zucchini or asparagus (lemon pepper/olive oil) and the broiled tomatoes. It's a good side dish with just about any meat. And it goes just as well with a rotisserie chicken from Walmart. ;-)

pattipan