Ingredients

• 3  medium firm tomatoes, cored and halved crosswise
• 1/4  cup purchased pesto sauce
• 6  very thin onion slices
• 1/2  cup Monterey Jack cheese (about 2 oz.)
• 1/3  cup smoked almonds, chopped
• 2  tablespoons snipped parsley
•   Salt and pepper (optional)

Directions

1. Hollow out the top 1/4 inch of tomato halves with a spoon. Top each tomato half with 2 teaspoons pesto sauce and an onion slice. Arrange tomatoes in 2 foil pie pans.

2. Place tomatoes in the center of the grill rack. Cover and grill for 8 to 10 minutes or until tomatoes are heated through.

3. Stir together the cheese, almonds, and parsley in a small mixing bowl. Sprinkle mixture over tomatoes. Cover and grill for 5 minutes more or until cheese melts. Season to taste with salt and pepper, if desired. Makes 6 servings.