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Roasted Pesto Tomatoes

Easy Roasted Tomatoes with Pesto and Parmigiano-Reggiano 

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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 218
Ingredients Equipment Method Notes

Ingredients
  

  • 250 grams Sliced Tomatoes About 1/2" thick.
  • 8 tbsp Pesto
  • 1/4 cup Parmigiano-Reggiano 
  • Salt To taste.

Equipment

  • Baking Sheet

Method
 

  1. Preheat Oven to 400°F.
  2. Slice your tomatoes so that they are about 1/2" thick.
  3. Lay the tomatoes on a single layer on your baking sheet.
  4. Drizzle the olive oil and sprinkle a bit of salt onto the tomatoes.
  5. Top the tomatoes with pesto and finally the grated Parmigiano-Reggiano .
  6. Bake for about 12-15 minutes until the tomatoes are soft and the cheese is melted.
  7. Enjoy!

Notes

Nutrition Information (4 Servings): 
  • 218 Calories 
  • 4.3g Carbohydrates
  • 0.9g Fiber
  • 18.7g Fat
  • 8.2g Protein
 
Net Carbs: 3.4g / Serving