RECIPE: Pesto Parmesan Baked Tomatoes

RECIPE: Pesto Parmesan Baked Tomatoes

Pesto Parmesan Baked Tomatoes

Recipe from Michelle Estrada, Wayne County Family and Consumer Sciences Extension Agent


  • 2 medium tomatoes, halved
  • 4 teaspoons basil pesto, store bought or homemade
  • 4 tbsp. shredded Parmesan cheese


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

Nutrition Facts

  • Servings per Recipe: 2
  • Serving Size: 2 halves
  • Calories 50
  • Fat 4 g
  • Sodium 134 mg
  • Total Carbohydrates 1 g
  • Protein 3 g

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Michelle Estrada is an extension agent, specializing in food and nutrition for North Carolina Cooperative Extension in Wayne County.