Roasted Pesto Tomatoes


  • 4 teaspoons preshredded fresh Parmesan cheese
  • 2 tablespoons commercial pesto
  • 2 large tomatoes, seeded and halved

Preheat oven to 500°.Place tomato halves, cut sides up, in a nonstick muffin pan. Top each with 1 1/2 teaspoons pesto; top each with 1 teaspoon Parmesan cheese. Bake at 500° for 10 minutes or until roasted.

View full recipe at My Recipes


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