Roasted Pesto Tomatoes
- 2 tablespoons commercial pesto
- 4 teaspoons preshredded fresh Parmesan cheese
- 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.