Skip to main content New<> this month
Get the Allrecipes magazine
Pesto Tomatoes
June 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!

  1. 76 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars