Courtesy of My H-E-B Texas Life Magazine
12 mini Roma tomatoes
1/2 cup H-E-B Chef Prepared Basil Pesto Sauce
1 cup H-E-B Shredded Italian Blend Cheese, regular or reduced fat
1 Cut tops off tomatoes and set aside. Scoop out tomato pulp from bottom half of tomato using a small-pointed paring knife and a teaspoon. Chop pulp (discard seeds) and place in small bowl.2 Add pesto and cheese to pulp and toss to mix. 3 Cut small slice off bottom of each tomato so that tomato will sit flat. Stuff each tomato with 1 to 2 tablespoons of pesto-cheese mixture and set on serving dish. Replace top on each tomato and serve.
**Very Good, We only made two last night to go with Dinner, but They were so good, Im thinking of making more when I get home.