Pesto Tomatoes Recipe -
Pesto Tomatoes Recipe
  • READY IN 30 mins

Pesto Tomatoes

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 31, 2011

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!

Most Helpful Critical Review
Feb 09, 2014

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.

Oct 20, 2004

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

Aug 22, 2007

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.

May 11, 2011

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.

Jan 06, 2007

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.

Dec 03, 2005

gets gooey soon serve carefully

Jun 20, 2011

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" everything. I used vine-ripened small tomatoes and their size was perfect. A melon-baller made scooping out the tomatoes a snap. I then let them drain on a paper towel so they wouldn't get mushy. They took about 15 minutes in the oven - - give or take. This was a nice compliment to my Father's Day dinner. Thanks, lovedody!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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