Tomatoes Stuffed with Spinach Pesto

[Guest guest]

I haven't tried this, but as soon as my tomatoes turn to red I will.

Not to offend there is cheese / chicken broth which I'm sure there is

a vegan substitute for. Omit the pine nuts to make lower in

fat/calories

 

Tomatoes Stuffed with Spinach Pesto

Makes 4 servings

Source: Detroit Free Press (Bethany Thayer, RD for Heart Smart for

the Free Press Test Kitchen

 

4 large ripe tomatoes (2 lbs.)

1/2 10 oz pkg frozen spinach, thawed & drained

1 cup firmly packed fresh basil leaves

1/2 cup ff grated parmesan cheese

1/4 cup ff chicken brooth

1 garlic clove, chopped

1/8 tsp ground black pepper

1/4 cup pine nuts

1 1/2 cup cold cooked orzo

 

Remove the cores from the tomatoes. Place stern side down. Cut each

to resemble a flower by slicing into 8 wedges almost through to the

bottom; spread wedges slight apart; set aside

 

In a food processor or blender combine the spinach, basil, cheese,

chicken broth, garlic and black pepper. Process until smooth. Place

in a bowl. Stir in the pine nuts and orzo. Spoon into the reserved

tomato flowers.

 

Calories: 213 (31% from fat); 7 gram fat