Grilled or Baked Spinach and Pesto Filled Tomatoes

[Guest guest]

Grilled or Baked Spinach and Pesto Filled Tomatoes  

 

3 large tomatoes

1 9 oz. pkg. frozen spinach, thawed, squeezed dry

3/4 cup Monterey Jack cheese, shredded

1/3 cup green onions, sliced

3 tbsps. pesto sauce (your fav homemade or store bought)

 

Heat grill. Cut tomatoes in half crosswise. Hollow out tomato halves, leaving a

1/4 " shell. Discard centers or use in soup. In medium bowl, combine spinach, 1/2

cup of the cheese, onions and pesto. Mix well. Spoon mixture into tomato halves.

When ready to grill place filled tomatoes on gas grill over Medium-Low heat or

on charcoal grill 4 to 6 inches from Medium-Low coals. Cook 20 to 30 minutes or

until well heated. During last 1 to 2 minutes of cooking, sprinkle remaining 1/4

cup cheese over top. Continue cooking until cheese is melted

Oven Directions: Heat oven to 350 degrees. Prepare recipe as directed above.

Place filled tomatoes in 12x8 " (2 quart) baking dish. Bake at 350 degrees for 20

to 30 minutes or until well heated. Druing last 1 to 2 minutes of cooking,

sprinkle remaining 1/4 cup cheese over tops. Continue cooking until cheese is

melted.