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Pesto Tomatoes

Pesto Tomatoes

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
lovedody

lovedody

A friend of mine makes these for me all the time and they are scrumptious! Make these ahead of time, and pop into the oven 15 minutes before guests arrive. The aroma will make their mouths water.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
  3. Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.
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Reviews

Jillian
43

Jillian

5/31/2011

Excellent - as a side dish or an appetizer! And what really great is this is so easy, yet it tastes like you spent a lot of time and effort. I used a combination of Parmesan, Romano and mozzarella cheeses to take this over the top. But, no matter what cheese you choose this is bound to be good!

Jen
12

Jen

8/22/2007

These were great. I think next time I will try some with Mozz. cheese on top. Try to use tomatoes that are more firm so they didn't get mushy as they sit.

Max
12

Max

10/20/2004

I agree...these were scrumptious. I followed the recipe exactly.

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