STREAMING NOW: Carnivorous

Baked Pesto Tomatoes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Desperate to find yet another way to use all the tomatoes from 4 plants, I found this in The Big Book of Casseroles. I used prepared pesto, but if you make your own, it is that much better. Had SO many, I shared with the neighbors, and even the young ones liked it. I used about 20 plum tomatoes and increased the remaining ingredients to match.”
READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Drain tomatoes, cut side down on paper towels for 10 minutes.
  2. Place cut sides up in 8x8 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.
  7. Do not overcook, as tomatoes will get mushy.
  8. Leftovers reheat nicely.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: