Roasted Tomatoes with Pesto Recipe
Pesto Stuffed Roasted Tomatoes are a must make side dish/appetizer. The hollowed out tomato halves are stuffed with an easy-to-make, garlicky pesto then roasted until the cheese melts and the tomatoes are soft. They're delicious!
Ingredients
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, ¼ cup of the parmesan, pine nuts, olive oil, garlic, and sea salt into a small food processor and blend until a chunky pesto forms.⅔ cup basil leaves, ¼ cup pine nuts, 2 tablespoons olive oil, 3 cloves garlic, ½ teaspoon sea salt
- Stuff the tomato halves with the pesto (about 1 tablespoon per tomato half) then top with the remaining ¼ cup of parmesan cheese.
- Roast the pesto stuffed tomatoes for 20-25 minutes, or until the tomatoes are soft and the cheese has melted.
Notes
What's the best type of tomato to use? I use large beefsteak tomatoes in this recipe, but the larger heirloom varieties also work. You want the tomatoes to be ripe, but not overly soft, so they don't fall apart when you hollow them out.
Serving: 2 stuffed tomato halves, Calories: 199kcal, Carbohydrates: 7g, Protein: 7g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Cholesterol: 11mg, Sodium: 489mg, Potassium: 378mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1346IU, Vitamin C: 18mg, Calcium: 164mg, Iron: 1mg