Here’s a recipe we made awhile back..
Creamy Pesto Spinach:
3 medium tomatoes or 6 Roma tomatoes
1 tbsp. salt
2 (10 oz.) packages, frozen chopped spinach, thawed and squeezed dry
1/4 cup purchased pesto sauce
1/2 cup whipping cream
2/3 cup romano cheese, grated
1 tsp. black pepper
1 tbsp. grated parmesan cheese
Cut tomatoes in half; remove seeds and pulp. Sprinkle salt inside tomato shells and turn upside down on a wire rack to drain 30 minutes. Use a paper towel to pat inside of each tomato dry. Preheat oven to 400 degrees. In a medium skillet, cook spinach over medium heat 5-10 minutes or until heated through. Stir in pesto sauce; cook 2-3 minutes longer. Stir in cream; cook until mixture is thick (about 2 minutes). Stir in Romano cheese and pepper. Spoon about 1/2 cup spinach into each tomato shell. (If using Roma tomatoes, spoon 1/4 cup spinach mixture into each tomato). Sprinkle Parmesan cheese over top. Bake in a greased 8-inch square baking dish for 10 minutes or until heated through. Serve immediately.
My ex sister-in-law made these for Christmas several years ago and we all LOVED them I know you will to!!!