Pesto-Parmesan Tomatoes
Easy to make great for a first course or side dish. I had a very large, beefsteak tomato, which I halved, then scooped out the halves.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: First Courses
Ingredients
Scale
- 2 medium garden ripened tomatoes, cored and sufficently hollowed (notes)
- 3 tbs pesto
- 3 tbs freshly grated Parmesan
Instructions
- Divide the pesto and put into each of the tomatoes.
- Divide the Parmesan and sprinkle over the top.
- Put into a small baking dish and bake at 375F (185C) for 10 – 15 minutes.
- The tomatoes should be cooked through but still hold their shape and the cheese should be starting to brown.
- Remove, cut in half, and serve.
Notes
Cut into the stem end at an angle to take out the stem and center of the tomatoes. Hollow out sufficiently to hold half of the pesto and cheese.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 161
- Sugar: 5.3 g
- Sodium: 364 mg
- Fat: 12.1 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8.7 g
- Fiber: 2.6 g
- Protein: 5.6 g
- Cholesterol: 5.4 mg
Keywords: tomatoes, stuffed tomatoes, pesto
Find it online: https://thymeforcookingblog.com/2023/09/pesto-parmesan-tomatoes/
