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.
Sometimes, I slice the tomatoes in four thick slices instead, which is perfect on crusty bread. Keep in mind doing so uses more pesto and cheese, so calories change. You can also something similar with chicken, tomatoes, pesto and cheese called Chicken Pesto Bake, so good!
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.
Hi, I’m Gina Homolka, author, photographer and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). Let me help you navigate your way around the kitchen and teach you how to prepare delicious, light, fresh meals your whole family will love!