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Rating: 4.37 stars
76 Ratings
  • 5 star values: 44
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2

A friend of mine makes these for me all the time and they are scrumptious! Make these ahead of time, and pop into the oven 15 minutes before guests arrive. The aroma will make their mouths water.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.

  • Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.

Nutrition Facts

122 calories; protein 6.9g; carbohydrates 4.8g; fat 8.7g; cholesterol 12.8mg; sodium 252.7mg. Full Nutrition
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Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/31/2011
Excellent - as a side dish or an appetizer! And what really great is this is so easy, yet it tastes like you spent a lot of time and effort. I used a combination of Parmesan, Romano and mozzarella cheeses to take this over the top. But, no matter what cheese you choose this is bound to be good! Read More
(45)

Most helpful critical review

Rating: 3 stars
02/09/2014
Loved the pesto paste very delicious but after cooking the tomato in the oven made the tomato very watery. It might work better if the tomatos cook in a muffin pan so when being removed the tomato is still in tact. Read More
(3)
76 Ratings
  • 5 star values: 44
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
05/31/2011
Excellent - as a side dish or an appetizer! And what really great is this is so easy, yet it tastes like you spent a lot of time and effort. I used a combination of Parmesan, Romano and mozzarella cheeses to take this over the top. But, no matter what cheese you choose this is bound to be good! Read More
(45)
Rating: 5 stars
10/20/2004
I agree...these were scrumptious. I followed the recipe exactly. Read More
(14)
Rating: 5 stars
08/22/2007
These were great. I think next time I will try some with Mozz. cheese on top. Try to use tomatoes that are more firm so they didn't get mushy as they sit. Read More
(13)
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Rating: 4 stars
01/06/2007
I have made these for years. I do them in the oven or on the gas grill. They are great in the summer with steak. Read More
(8)
Rating: 4 stars
05/11/2011
Cute easy and delicious these added color flavor and interest to our dinner. Even tastier and easier because I had homemade pesto in the freezer. I probably went a little lighter on the pesto however than the recipe directed. Also since Hubs is not a big fan of Parmesan at his request I topped his with mozzarella. Read More
(8)
Rating: 4 stars
12/03/2005
gets gooey soon serve carefully Read More
(7)
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Rating: 5 stars
06/20/2011
These were super yummy. I took the advice of others and added just a sprinkle of shredded mozzarella cheese on top of the pesto before adding the parmesan. The mozzarella helped "bind" everything. I used vine-ripened small tomatoes and their size was perfect. A melon-baller made scooping out the tomatoes a snap. I then let them drain on a paper towel so they wouldn't get mushy. They took about 15 minutes in the oven - - give or take. This was a nice compliment to my Father's Day dinner. Thanks lovedody! Read More
(6)
Rating: 5 stars
10/15/2010
WE LOVED THESE!! Scaled this way down to 2 servings last night for dinner! I just eyeballed the amount of pesto and parmesan. This is one of my favorite flavor combinations - nothing better than a great tomato with basil and parmesan! I only baked mine 10 minutes basically just to warm them through and then slipped them under the broiler to brown/crisp the parmesan. We'll definitely be having this again this summer while great tomatoes are available. Thank you! 10/15/10 UPDATE: Made these again using sun dried tomato pesto which was equally as wonderful as the basil pesto I used last time! This time I used a melon baller to scoop out the tomato which worked very well. Read More
(6)
Rating: 4 stars
08/23/2010
These were great full of flavour and easy to make. I'd do these again. Read More
(5)
Rating: 3 stars
02/09/2014
Loved the pesto paste very delicious but after cooking the tomato in the oven made the tomato very watery. It might work better if the tomatos cook in a muffin pan so when being removed the tomato is still in tact. Read More
(3)