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Roasted Tomatoes with Pesto

These roasted tomatoes are made from garden fresh tomatoes that are roasted with pesto and parmesan cheese for a delicious summer recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Course: Side Dish
Cuisine: Italian

Ingredients

  • 2 to 2 1/2 pounds tomatoes
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • salt and pepper
  • 1/2 cup basil pesto
  • 1/2 cup freshly grated Parmesan cheese

Instructions

    Cup of Yum
  1. Preheat the oven to 425ºF. Set aside a baking sheet.
  2. Core the tomatoes and slice them across into slices 1/4 – 1/2-inch thick. Arrange in a single layer on the baking sheet. Drizzle with the olive oil and sprinkle on salt, pepper, and the oregano. Bake in the preheated oven for 10 minutes.
  3. Remove from the oven and spread each tomato with a spoonful of the pesto and sprinkle with the Parmesan cheese. Return to the oven and cook until the Parmesan is melted and starts to brown, 7 to 10 more minutes.
  4. Serve warm sprinkled with a touch more salt.

Notes

  • adapted from Barefoot Contessa