Condiment

Pesto-Parmesan Baked Tomatoes

Juicy tomato halves cradle spoonfuls of fragrant basil pesto beneath a blanket of golden Parmesan that melts into savory, bubbling richness. Soft, tangy-sweet flesh yields to each bite, delivering bright herbal notes and a satisfying crunch of toasted cheese.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Pesto-Parmesan Baked Tomatoes
Total
25 min
Prep
5 min
Cook
20 min
Serves
4

Nutrition per Serving

Calories
50
Protein
3g
Carbs
1g
Fat
4g
Sodium
134mg

Ingredients

  • 4 medium tomatoes (halved)
  • 4 tsp basil pesto (store bought or homemade)
  • 5 tbsp shredded Parmesan cheese

Instructions

  1. Preheat the oven to 400°F.
  2. Arrange the tomatoes on a baking tray and top each with 1/2 teaspoon pesto and 1/2 tablespoon of Parmesan cheese.
  3. Roast the tomatoes until the Parmesan cheese is slightly browned and melted, about 18-20 minutes.
  4. Remove from the oven and serve immediately.