Pesto-Parmesan Tomatoes

Pesto Tomatoes

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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.


  • 2 medium garden ripened tomatoes, cored and sufficently hollowed (notes)
  • 3 tbs pesto
  • 3 tbs freshly grated Parmesan


  • 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.


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.


Keywords: tomatoes, stuffed tomatoes, pesto

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