Broiled Tomatoes with Pesto

Ingredients:

• 3 fresh tomatoes
• 2 garlic cloves, mined
• 1 cup chopped fresh basil leaves
• 2 tbsp. extra-virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp. pine nuts

Makes 6 Servings

 

Cut the tomatoes in half. Combine the garlic, basil, olive oil, Parmesan and pine nuts in a blender or food processor. Puree until smooth. Spoon the mixture onto the top of each tomato half. place the tomatoes on a broiler pan and broil about 3 inches from the heat until lightly browned, about 3-5 minutes.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Book. These tomatoes are certainly a taste of Italy. They are also quick and easy to make. These side dishes represent Italy with the colors and flavors. You won't need salt in this recipe because the Parmesan cheese has a salty flavor to it but I highly recommend freshly ground black pepper for an extra kick. They go great with chicken, turkey, veal, pork, steak, fish and even go great by themselves for a light lunch.