1. Cut off tops of tomatoes and scoop out seeds and pulp; rinse under cold running water to remove all traces and let drain, cut side down, on paper towels. 2. While tomatoes are drying, prepare filling. 3. Combine cheese and pesto; blend well. 4. With pastry tube (or thin knife), fill each tomato with pesto cheese mixture. 5. Garnish with parsley; serve at room temperature. 6. May make a day ahead and store covered in refrigerator; allow 1/2 hr to warm to room temp before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
