Pesto Tomatoes43 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“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.” - by lovedody
Original recipe yields 10 servings
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.
Amount Per Serving (10 total)
- 121 cal
- 8.7 g
- 4.8 g
Based on a 2,000 calorie diet
Reviews (43)Rate This Recipe
"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 che..." See moreeses to take this over the top. But, no matter what cheese you choose this is bound to be good!"
"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...." See more"
Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche
Whole Grain Angel Hair with Pistachio and Basil Pesto, Cherry Tomatoes and Black Olives
Just swipe to see more like this.