Baked Pesto Tomatoes

pestotom2 My family grows thier own tomatoes so this is a great one to use up all those fresh picked tomatoes and it really hits the spot. I have made this a few times and it has always been met with rave reviews. You can make as many or as little as you like and just adjust accordingly. Also i prefer to use home made pesto as I make it so often so always have it on hand, but you can use your favourite store bought brand and it works just as well.

2 Tomatoes, halved lengthwise and seeded
salt & freshly ground black pepper
2 tablespoons basil pesto
1/3 cup gruyere cheese, grated
2 green onions, including green tops, sliced
2 tablespoons fresh parsley, chopped


1. Drain tomatoes, cut side down on paper towels for 10 minutes.

2. Place cut sides up in 8×8 baking dish, coated with cooking spray.

3. Season with salt and pepper.

4. In a small bowl, combine pesto, cheese, onions, and parsley.

5. Spread each tomato half equally with mixture.

6.Bake at 350 degrees, uncovered until tomatoes are warmed through and cheese is melted, 8-10 minutes.

Note: Do not overcook, as tomatoes will get mushy.

Leftovers reheat nicely.

Serves 4-6 as a side or an appetizer

Bon Appetit

All photos taken by me unless otherwise stated.

Be sure to check out my new YouTube channel The Real Female Flying Chef.

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