Pesto Tomatoes

1. Preheat oven to 350 degrees F (175 degrees C).

2. Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.

3. Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.

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Nutrient	Quantity
Total fats	5.82 g
Protein	42.92 g
Carbohydrates	78.41 g
Energy	505.3 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0857 g
Water	853.18 g
Aspartic acid	1.5106 g
Calcium, Ca	758.3 mg
Fiber, total dietary	10.01 g
Carotene, beta	3159 g
Niacin	4.71 mg
Vitamin A, RAE	323.2 g
Arginine	0.2639 g
Riboflavin	0.404 mg
Fatty acids, total saturated 20:1	0.0608 g
Glutamic acid	4.0222 g
Sodium, Na	1038.3 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0987 g
Total lipid (fat)	5.82 g
Manganese, Mn	0.91 mg
Proline	0.2093 g
Fatty acids, total saturated 16:0	1.2244 g
Fatty acids, total saturated 8:0	0.0448 g
Choline, total	90.58 mg
Sugars, total	37.6 g
Serine	0.2912 g
Fatty acids, total saturated 10:0	0.1008 g
Fatty acids, total saturated 18:0	0.5485 g
Vitamin B-6	0.8171 mg
Selenium, Se	38.28 g
Ash	9.67 g
Fatty acids, total saturated 18:1 undifferentiated	1.2687 g
Pantothenic acid	4.55 mg
Phenylalanine	0.2821 g
Copper, Cu	0.835 mg
Thiamin	0.586 mg
Retinol	31.2 g
Methionine	0.091 g
Iron, Fe	8.641 mg
Carbohydrate, by difference	78.41 g
Phosphorus, P	814.8 mg
Folate, total	101.9 g
Fatty acids, total saturated 4:0	0.1296 g
Alanine	0.3094 g
Cholesterol	16 mg
Valine	0.2821 g
Fatty acids, total saturated 18:2 undifferentiated	0.8002 g
Glycine	0.273 g
Carotene, alpha	709.8 g
Fatty acids, total saturated 14:0	0.4016 g
Zinc, Zn	3.037 mg
Isoleucine	0.2639 g
Fatty acids, total saturated 12:0	0.112 g
Fatty acids, total polyunsaturated	0.8859 g
Leucine	0.4004 g
Vitamin A, IU	5963 IU
Folate, DFE	101.9 g
Tryptophan	0.0819 g
Vitamin C, total ascorbic acid	212.94 mg
Fatty acids, total saturated 6:0	0.0768 g
Tyrosine	0.1911 g
Vitamin B-12	0.88 g
Vitamin K (phylloquinone)	92.23 g
Fatty acids, total saturated	2.7428 g
Histidine	0.1638 g
Fatty acids, total monounsaturated	1.4298 g
Threonine	0.273 g
Folate, food	101.9 g
Vitamin E (alpha-tocopherol)	3.49 mg
Magnesium, Mg	123 mg
Lysine	0.4004 g
Potassium, K	2336.4 mg
Cystine	0.1456 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Parmesan cheese	1 cup	296	32	4
Tomato	10	209.3	46.41	1.82