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–+ servings

Roasted (Baked) Tomatoes with Pesto and Feta Cheese

Manila Spoon
Deliciously good, easy and healthy breakfast or brunch solution – Baked Tomatoes with Pesto and Feta Cheese. Completely gluten-free and low-carb, too!
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Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizers, Breakfast, Main
Cuisine American
Servings 4 people

Ingredients
 

  • 6 vine-ripened or plum Tomatoes
  • 1/4 cup homemade or store-bought Pesto, a teaspoon per half a slice of tomato or to taste
  • 1/4 cup crumbled Feta Cheese or to taste

Instructions
 

  • Preheat the oven to 400 F. Slice the tomatoes in half and place cut side up on a baking sheet. Divide the pesto sauce equally among the halved tomatoes (about a teaspoon each) spreading it to cover the entire top.
  • Sprinkle with some feta cheese (or cheese of choice) on top, about 1 teaspoon each or to taste. Bake for about 10 minutes or until the tomatoes are tender but not mushy. Serve immediately.

Notes

TIPS & TRICKS
 
Other cheeses may be used like mozzarella, gruyere, cheddar or whatever else you fancy. The possibilities are endless.
You may use meatier or large tomatoes if you like. Simply adjust the baking/roasting time.
Keyword baked tomatoes with cheese, baked tomatoes with feta, cheesy baked tomatoes, cheesy baked tomatoes with pesto, parmesan oven-baked tomatoes, parmesan oven-roasted tomatoes, roasted tomatoes with cheese, stuffed baked tomatoes
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