Pesto Tomatoes

Pesto Tomatoes

48

"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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Ingredients

30 m servings 121 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
  3. Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.

Reviews

48
  1. 66 Ratings

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Most helpful positive review

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 mozzarel...

Most helpful critical review

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 tom...

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 mozzarel...

I agree...these were scrumptious. I followed the recipe exactly.

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.

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 pest...

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

These were super yummy. I took the advice of others and added just a sprinkle of shredded mozzarella cheese on top of the pesto before adding the parmesan. The mozzarella helped "bind" everyth...

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 nex...

These were great, full of flavour, and easy to make. I'd do these again.