We've had a bumper crop of tomatoes this year ... no thanks to me. However, our tomatoes are about to call it quits, but Eric's parents sent some Iowa-grown tomatoes home with us after Brooke's big birthday party. So I'm still savoring homegrown tomatoes before I have to give them up for the tasteless grocery store versions this winter.
We've eaten our share of BLTs and I've sliced them up into fresh salads. Just cut and salted, they've provided a taste of summer as a simple side dish. I've made panzanella several times. Cheese Dreams have taken me back to my childhood and my old Betty Crocker for Boys and Girls Cookbook.
But, when I saw the recipe for Parmesan Pesto Baked Tomatoes, I thought this would add more variety to our garden bounty.
It's a super easy recipe, which you can easily adapt for two or 10 (as long as you have enough tomatoes). I used prepared pesto on top of the homegrown tomatoes, then sprinkled with freshly-shredded Parmesan cheese.
Beef Enchilada Mac & Cheese, but it would be a tasty and colorful accompaniment to many main dishes. Enjoy!
Parmesan Pesto Baked Tomatoes
Adapted from Skinnytaste
4 medium tomatoes, halved
Salt & pepper, to taste
Basil pesto (purchased or homemade)
Freshly-shredded Parmesan cheese
Preheat oven to 400 degrees. Arrange the tomatoes on a baking tray. Lightly sprinkle with salt and pepper. Top each with about 1 teaspoon pesto and a generous sprinkle of freshly-shredded Parmesan cheese. Roast the tomatoes until the Parmesan cheese is slightly browned and melted, about 18 to 20 minutes. Remove from oven and serve immediately.