Juicy, delicious roasted tomatoes topped with pesto and shredded Parmesan cheese. So easy to make, only 3 ingredients!
There’s so many things I love about summer, and summer tomatoes are high on that list. For this recipe, the sweeter the tomatoes the better. I usually make my own pesto, but I had a jar of Delallo pesto I didn’t want to waste, and it was perfect.
Easy peasy, just slice the tomatoes, top with a little pesto and shredded parmesan cheese and bake in the oven. This would be yummy with Asiago or mozzarella as well. Serve them as a side with grilled chicken or fish, or even a simple pasta with garlic and oil.
Pesto-Parmesan Baked Tomatoes
Servings: 4 • Size: 2 halves • Weight Watcher Points+: 2 pt
Calories: 50 • Fat: 4 g • Carb: 1 g • Fiber: 0 g • Protein: 3 g • Sugar: 0 g
Sodium: 134 mg • Cholest: 5 mg
- 4 medium tomatoes, halved
- 4 teaspoons basil pesto (store bought or homemade)
- 5 tbsp shredded Parmesan cheese
Preheat the oven to 400°F.
Arrange the tomatoes on a baking tray and top each with 1/2 teaspoon pesto and 1/2 tablespoon of Parmesan cheese. Roast the tomatoes until the Parmesan cheese is slightly browned and melted, about 18-20 minutes. Remove from the oven and serve immediately.
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