Sides · Sides · Vegetarian
Baked Pesto-Parmesan Tomatoes
Baked Pesto-Parmesan Tomatoes. Made with tomatoes, pesto and Parmesan. Get ingredient amounts and step-by-step instructions.
30 mins8 servings
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Ingredients at original yield
- 4 beefsteak tomatoes - halved
- 4 teaspoons pesto
- 2 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 tablespoons parmesan cheese - grated
How to make Baked Pesto-Parmesan Tomatoes
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- Roasting Step 4
- 18-20 minutes
- 01
Step 1: Preheat oven to 400 degrees. Line the baking sheet with tinfoil, and lightly spread olive oil to prevent tomatoes from sticking. Mix the olive oil, balsamic vinegar, salt and pepper in a small bowl.
- 02
Step 2: Arrange the tomatoes evenly on the lined baking sheet and use a marinating brush to spread the olive oil and balsamic mixture on top and over the sides of the tomatoes.
- 03
Step 3: Top each tomato with 1/2 teaspoon pesto, followed by 1/2 tablespoon of Parmesan cheese.
- 04
Step 4: Place the baking sheet in the oven, and roast until the Parmesan cheese is melted and slightly blistered, about 18-20 minutes. Remove from the oven and serve. Enjoy!
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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