Pesto-Parmesan Baked Tomatoes

Use up those homegrown summer tomatoes with these roasted tomatoes topped with pesto and shredded Parmesan cheese. So easy to make and only 3 ingredients! These would be perfect served as a side with grilled chicken or fish, or even with a simple pasta with garlic and oil.

Pesto-Parmesan Baked Tomatoes
Servings: 4 • Size: 2 halves • Points+: 2 pt • Smart Points: 1
Calories: 50 • Fat: 4 g • Carb: 1 g • Fiber: 0 g • Protein: 3 g • Sugar: 0 g
Sodium: 134 mg  • Cholest: 5 mg
  • 4 medium tomatoes, halved
  • 4 teaspoons basil pesto (store bought or homemade)
  • 5 tbsp shredded Parmesan cheese


Preheat the oven to 400°F.
Arrange the tomatoes on a baking tray and top each with 1/2 teaspoon pesto and 1/2 tablespoon of Parmesan cheese. Roast the tomatoes until the Parmesan cheese is slightly browned and melted, about 18-20 minutes. Remove from the oven and serve immediately.
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