Pesto Parmesan Baked Tomatoes recipe

Pictured is a pesto parmesan baked tomato.
Pictured is a pesto parmesan baked tomato.
  • 2 medium tomatoes, halved
  • 4 teaspoons basil pesto, store bought or homemade
  • 4 tablespoons shredded Parmesan cheese
  1. Preheat oven to Preheat the oven to 400°F.
  2. Arrange the tomatoes on a baking tray and top each with 1/2 teaspoon pesto and 1 tablespoon of Parmesan cheese.
  3. Roast the tomatoes until the Parmesan cheese is slightly browned and melted, about 18-20 minutes.
Nutrition Facts

Servings per Recipe: 2
Serving Size: 2 halves
Calories 50
Fat 4 g
Sodium 134 mg
Total Carbohydrates 1 g
Protein 3 g

Michelle Estrada is an extension agent, specializing in food and nutrition for North Carolina Cooperative Extension in Wayne County.


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