Roasted Tomatoes with Pesto
This post may contain affiliate links. Please read our disclosure policy.
These roasted tomatoes with pesto are a simple Italian-inspired appetizer or side dish. Ripe tomatoes are stuffed with basil pesto, topped with parmesan, and baked until bubbly. You only need a few fresh ingredients to make them, and they're ready in just 35 minutes!
Cathy says, āMade these for brunch this weekend with some eggs and toast and they were amazing. So much flavor! Theyāve been requested for next weekās brunch! ā ā ā ā ā ā
I love making these pesto-y tomatoes all summer long
These roasted tomatoes with pesto are a quick, flavor-packed snack or appetizer inspired by summertime in Italy. The truly magical combination of juicy ripe tomatoes and aromatic basil pesto make this versatile dish come alive with freshness.
There are three reason I love making them:
- The classic mix of tomatoes and basil screams summer, and simply cannot be beat!
- They go with just about anything from grilled fish or meat, to pasta. I've even enjoyed one on a slice of sourdough bread.
- They look elegant and they're easy to make.
Make these pesto roasted tomatoes once and you'll have the recipe memorized. It's seriously that simple. It's the side dish I make when company is coming and I have a bounty of fresh tomatoes, and basil growing wild in the garden.
The recipe calls for a quick homemade pesto, but if you're crunched for time, store-bought pesto works as well. You could easily prepare these a day ahead of time and pop them in the oven when you're ready to eat them.
Serve them as an appetizer with some crusty bread and a glass of wine, or as a side dish with everything from garlic butter pasta, to lemon pepper fish, and even a summertime easy caprese pizza. Yum!
Frequently asked questions
If you don't find the answer you're looking for here, you can ask it in the comments below and we'll get back to you as soon as possible!
What's the best type of tomato to use?
I use large beefsteak tomatoes in this recipe, but the larger heirloom varieties work as well. You want the tomatoes to be ripe, but not overly soft so they don't fall apart when you try to hollow them out.
Can I make these vegan?
Yes! Swap traditional pesto for a dairy free pesto, and swap the cheese for a vegan alternative (or omit it completely).
Can I make them ahead of time?
Yes, you can easily prepare them up to a day ahead of time. Store them in the fridge, then follow the recipe instructions for baking.
How do I store leftover stuffed tomatoes?
Store any leftover stuffed tomatoes in your refrigerator in a sealed container for up to 3 days.
Can I use any kind of pesto?
Yep, pretty much. These roasted tomatoes are really versatile, so try them with another type of pesto for a different taste, like our arugula pesto, carrot top pesto, or dairy-free pesto.
Roasted Tomatoes with Pesto Recipe
Ingredients
- 4 tomatoes (cut in half from the side)
- ā cup basil leaves
- Ā½ cup freshly grated parmesan (divided)
- Ā¼ cup pine nuts
- 2 tablespoons olive oil
- 3 cloves garlic (finely minced)
- Ā½ teaspoon sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Hollow out each tomato half and nestle them into an ovenproof baking dish or cast iron pan.4 tomatoes
- Place the basil, Ā¼ cup of the parmesan, pine nuts, olive oil, garlic, and sea salt into a small food processor and blend until a chunky pesto forms.ā cup basil leaves, Ā¼ cup pine nuts, 2 tablespoons olive oil, 3 cloves garlic, Ā½ teaspoon sea salt
- Stuff the tomato halves with the pesto (about 1 tablespoon per tomato half) then top with the remaining Ā¼ cup of parmesan cheese.
- Roast the pesto stuffed tomatoes for 20-25 minutes, or until the tomatoes are soft and the cheese has melted.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Turn sweet cherry tomatoes into a delicious Italian-inspired side dish with our roasted cherry tomatoes with garlic, basil, and balsamic glaze.
Made these for brunch this weekend with some eggs and toast and they were amazing. So much flavor! They’ve been requested for next week’s brunch!
Sounds like the perfect brunch!!
I made these as a side dish for dinner….amazing!!!! I didn’t have any parm on hand so used fresh mozzarella. Excellent!!!
Great call on the mozzarella. I bet they were extra cheesy and delicious!!
OMG! I love roasted tomatoes and the pesto just sends them over the top! The perfect breakfast side.
They really are one of our all time favorites!!
I tried these last night and they were really tasty. Thank you so the recipe!
I love these – would make them all the time last year (awesome with garlic pesto too). Can’t wait to make them again with warm from my garden tomatoes!!!
p.s. these look great
Thanks, Rachel!
They will fast absolutely amazing with fresh, ripe, summer tomatoes. š
Hmmm… bake? What temp? Or should I just cook them stovetop? Medium heat?
Thanks!
Hi Angela,
Right, oven temp š Sometimes I get so excited about how delicious something is that I forget to give proper instructions. I set the oven at 350 š
Can you tell me what temp you set the oven too?
This sounds great, especially with some crusty bread on the side.
Hey Laura,
Oops forgot about the oven temp š I baked them in a cast iron skillet at 350 degrees. They’ll work great on an oiled baking sheet too. Some crusty bread would be perfect with these!