Grilled Tomato with Pesto

• 3 medium firm tomatoes, cored and halved corsswise
• 14 cup purchased pesto sauce
• 6 slices onions, very thin
• 12 cup shredded monterey jack cheese (about 2 oz)
• 13 cup smoked almonds, chopped (optional)
• 2 tablespoons snipped parsley

1. Hollow out the top 1/4 inch of tomato halves with a spoon.
2. Top each tomato half with 2 teaspoons pesto sauce and an onion slice.
3. Arrange tomatoes in 2 foil pie pans.
4. Place tomatoes in the centre of the grill rack.
5. Cover and grill for 8 to 10 minutes or until tomatoes are heated through.
6. Stir together the cheese, almonds, if using, and parsley in a small mixing bowl.
7. Sprinkle mixture over tomatoes.
8. Cover and grill for 5 minutes more or until cheese melts.
9. Season to taste with salt and pepper, if desired.

tomatoes, pesto sauce, onions, shredded monterey jack cheese, almonds, parsley

Taken from www.food.com/recipe/grilled-tomato-with-pesto-29016 (may not work)