Stuffed Tomatoes with Pesto and Cheese

Stuffed Tomatoes, filled with the goodness of veggies, paneer and pesto and oozing with some delicious mozarella cheese - does that sound inviting enough?? Its just one of those days when you are feeling lazy, and dream of being pampered and loved. A perfect day at a spa with a soothing massage, followed by a romantic evening at home where the table is all set for you with glittering candles and your loved one surprises you with a home-cooked meal, which also tastes great! Isn't that what every woman dreams about?? Well, that's sure one of my cherished dreams, and I am so lucky to say this weekend it actually turned into a reality!! Before you get tired of my rant, I'll tell you what's in store for you today. It's Stuffed Tomatoes with Pesto and Cheese, a beautiful dish that my husband cooked for me, and it's so good I'm sure you can expect to win loads of compliments (and more:)) from the person you cook it for!!

Ingredients
4 medium-sized hard tomatoes (not too soft or ripe)
2 medium potatoes - boiled and mashed
2 tbsp shredded paneer (optional)
3 large tbsp cooked peas
2 tbsp pesto sauce
2 large tbsp jalapenos or green chillies - finely chopped
salt and pepper - to taste
2 tbsp lemon juice
2 tsp chaat masala
half cup shredded white and yellow cheese
1/2 cup chopped coriander- to garnish

Method
Make the Pesto sauce as shown in the recipe link above, or get some from the store.

Cut the top head portion of the tomatoes after washing them thoroughly. Then slide a blunt knife around the periphery of each tomato and use a spoon to scoop out the semi-solid seeded part from each piece to form a cavity. Set aside.

In a bowl, mix the mashed potatoes, cooked peas, paneer, chopped jalapenos, salt, pepper, lemon juice and chaat masala to prepare the filling.

Now fill a large spoonful of potato filling in the center of each tomato, drizzle pesto sauce, and finally sprinkle shredded mixed cheese.

Pre-heat the oven at 350 degrees, then bake 4 tomatoes at a time on a dish for 10-15 mins. When done, cook on Broil for another 2 mins to form a nice glaze on the cheese.

Remove and set on a serving platter. Sprinkle more chaat masala if desired. Garnish with some more pesto sauce and chopped coriander and serve as a perfect appetizer or a side dish!! Stuffed Tomates with herbs and cheese is a great way to load up on the veggies on a lovely summer afternoon!

Related Recipes:
Stuffed Bell-Pepper(Shimla Mirch)
Stuffed Ravioli in Saffron & Cream Sauce
Stuffed Capsicum in Tomato Gravy