Recipe by lovedody
"A friend of mine makes these for me all the time and they are scrumptious! Make these ahead of time, and pop into the oven 15 minutes before guests arrive. The aroma will make their mouths water."
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homemade or purchased pesto
grated Parmesan cheese
Excellent - as a side dish or an appetizer! And what really great is this is so easy, yet it tastes like you spent a lot of time and effort. I used a combination of Parmesan, Romano and mozzarella cheeses to take this over the top. But, no matter what cheese you choose this is bound to be good!
Loved the pesto paste, very delicious but after cooking the tomato in the oven made the tomato very watery. It might work better if the tomatos cook in a muffin pan so when being removed the tomato is still in tact.
These were great. I think next time I will try some with Mozz. cheese on top. Try to use tomatoes that are more firm so they didn't get mushy as they sit.
I agree...these were scrumptious. I followed the recipe exactly.
Cute, easy and delicious, these added color, flavor and interest to our dinner. Even tastier and easier because I had homemade pesto in the freezer. I probably went a little lighter on the pesto, however, than the recipe directed. Also, since Hubs is not a big fan of Parmesan, at his request I topped his with mozzarella.
I have made these for years. I do them in the oven or on the gas grill. They are great in the summer with steak.
gets gooey soon serve carefully
This is tasty, fast & easy. It adds great color to the plate along with whatever else you are serving. I followed the recipe exactly the first time and found it to be fine as written. The next time, I sprinkled a small amount of salt & pepper on the tomato before adding the pesto. I also used mozzarella along with the Parmesan that I freshly ground. I will make it with this way in the future.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 79
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