Pesto Stuffed Roast Tomatoes

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Pesto Stuffed Roast Tomatoes


  • 6 tomatoes, cut in half diagonally (or a bunch of cherry tomatoes)
  • 1/4 cup basil leaves
  • 2 cloves of garlic
  • A small handful of pine nuts
  • A large handful of freshly grated parmesan
  • Olive oil
  • Salt
  1. Preheat oven to 350 degrees.
  2. Hollow out a small bit from each tomato, just enough to create a little room for the pesto.
  3. On a cutting board chop garlic and basil together for 1 minute. Add a little oil and the pine nuts and continue to chop for 1 more minute. Add parmesan cheese, a dash of salt and a little more oil and chop till mixed well.
  4. Divide pesto evenly among each tomato half.
  5. Cook tomatoes in an oven proof pan for 10-15 minutes, or until they are soft.
  6. Enjoy!
Can be made with store bought pesto. Just add the parmesan cheese and continue to step 3.

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