Pestoparmesan Baked Tomatoes

Recipe Introduction

Pesto Parmesan Baked Tomatoes are my go-to summer comfort. Oh my gosh, they smell like sunshine and garlic.
The flavor is herbaceous pesto and umami Parmesan.

A Mediterranean diet can cut heart disease risk 30%.
This recipe fits that healthy vibe perfectly.

Inspired by Italian home cooking and summer markets.
It reads like a simple Mediterranean Antipasto .
Think bright herbs and roasted tomato sweetness.

Difficulty is easy and forgiving. Prep takes about twenty minutes active.
Bake for 18– 22 minutes at 400° F ( 200° C) .

Yields four servings or appetizer portions for six.
Serve as a side or with crusty bread.

Tomatoes pack vitamin C and lycopene. Pesto adds heart healthy basil and olive oil.
Use a quick Basil Pesto Recipe or store-bought.

Perfect for casual dinners and Appetizer Snacks .
Great for Snacks Fr Party or mezze nights.
They work as Baked Tomatoes or a Roasted Tomato Side Dish .

What makes this special is texture contrast.
Soft roasted flesh meets crunchy Panko Parmesan Gratin .
That crunch keeps people reaching for seconds.

Use them as Tomato Bruschetta Bites on toast.
Or pile on a salad for Veggie Dishes .
They slide into any Vegetable Dishes menu easily.

No fancy gear needed at all. A food processor speeds the pesto step.
store-bought pesto works just as well.

Tip: watch the last five minutes closely. Panko can burn fast under high heat.
I learned that the hard way once.

I first made these for a beach picnic.
Everyone dubbed them the best Baked Tomatoes ever.
That memory still makes me smile.

I often swap pine nuts for walnuts. It saves money and tastes great.
Caprese style mozzarella works for a variation.

Bright flavors, easy prep, crowd pleaser every time. Pair with grilled fish or lemon chicken.
A crisp rosé or Sauvignon Blanc complements nicely.

Ready to make them? Grab your tomatoes and basil now.
Ingredients follow below.

Ingredients & Equipment

I made these Pesto Parmesan Baked Tomatoes on a whim. They tasted like summer. Fun fact: cooking tomatoes boosts lycopene absorption by up to two to three times.

That’s why roasted tomatoes hit so hard.

Main Ingredients

For the tomatoes

• 6 medium ripe tomatoes (900 g / 2 lb total) , halved
• 1 2 tbsp extra virgin olive oil (15 30 ml)
• Kosher salt and black pepper, to taste

For the pesto (homemade; or use 3/4 cup / 180 g store-bought)

• 2 packed cups basil (50 g)
• 1/4 cup toasted pine nuts (35 g) or walnuts
• 1 small garlic clove (3 4 g)
• 1/3 cup grated Parmesan (30 g) plus extra to sprinkle
• 1/3 cup olive oil (80 ml)
• 1 tsp lemon juice, 1/4 tsp fine sea salt , pepper to taste

For the gratin

• 1/2 cup finely grated Parmesan (50 g)
• 1/3 cup panko (30 g) plus 1 tbsp olive oil (15 ml) to toss
• Pinch red pepper flakes (optional)

Quality tips: choose firm but ripe tomatoes. Look for glossy basil leaves. Use real Parmigiano Reggiano. Toast nuts until fragrant, not brown.

Seasoning Notes

Essential spice pairs: salt, black pepper, lemon, garlic.
Flavor enhancers: a pinch of red pepper flakes. Add a drizzle of extra virgin olive oil at finish.

Quick swaps: use walnuts for pine nuts. Use store-bought basil pesto instead of fresh. Swap panko for crushed almonds for GF crunch.

Equipment Needed

Essential tools only:

• Baking dish or rimmed baking sheet
• Food processor or blender (optional)
• Microplane or fine grater
• Small bowl and spoon
• Oven mitts, knife, cutting board

Household alternatives: use a sturdy blender if no food processor. Crush nuts in a zip-top bag with a rolling pin. A cast iron skillet works in place of a baking dish.

I once over baked these. Lesson learned: watch the last five minutes. Bake at 400° F / 200° C until bubbling and golden.

Let rest 3 5 minutes . Serve as a Roasted Tomato Side Dish, Appetizer Snacks, or Mediterranean Antipasto. Honestly, they steal the show every time.

Cooking Method quick intro

Oh my gosh, this one’s a keeper. I call it Pesto Parmesan Baked Tomatoes. They taste like sunshine. Tomatoes roast sweet and pesto adds a bright kick.

Fun fact: tomatoes are about 95% water , so you’ll concentrate serious flavor when they bake.

Prep Steps

• Get your mise en place ready. Halve 6 tomatoes. Grate Parmesan. Toast pine nuts.
• Save time by using store-bought pesto. It shaves 10 minutes off prep.
• Safety reminders: use a sharp knife and a stable board. Beware of hot pans use oven mitts.

step-by-step Process

1. Preheat oven to 400° F ( 200° C) . Oil a rimmed pan.
2. Spread tomatoes cut-side up on the pan. Drizzle with 1 2 tbsp olive oil. Season.
3. Spoon pesto (about 1 tsp 1 tbsp per half) onto each tomato.
4. Mix 1/3 cup panko with 1 tbsp oil and 1/2 cup grated Parmesan. Sprinkle over tomatoes.
5. Bake for 18– 22 minutes . Watch carefully the last minutes.
6. Rest 3– 5 minutes . Garnish with torn basil. Serve warm.

Visual cues for doneness: skins will wrinkle. Juices will be bubbling. Cheese will have golden flecks. Panko should be crisp and brown.

Pro Tips

• Technique: toast nuts for the pesto. It deepens the flavor fast.
• Shortcut: use 3/4 cup store-bought Basil Pesto Recipe when rushed.
• Common mistakes: overloading with pesto makes soggy tops. Don’t overcrowd the pan.
• make-ahead: assemble the tomatoes and refrigerate up to 6 hours . Bake just before serving.

I once brought these to a picnic. They vanished first. People loved them as tiny Mediterranean antipasto. They work as Baked Tomatoes side, Appetizer Snacks , or Vegetable Dishes on a mezze board.

Try them on toast for Tomato Bruschetta Bites . Trust me this simple Panko Parmesan Gratin trick turns them into a crunchy, savory dream.

Recipe Notes for Pesto Parmesan Baked Tomatoes

Did you know tomatoes are about 95% water? That’s why choosing firm fruit matters. I learned this the hard way once.

Mushy halves plus too much pesto equals soggy disaster. Oh my gosh, never again.

Serving Suggestions

Serve these as a warm Mediterranean Antipasto . They shine with crusty sourdough. Top toasted slices for quick Tomato Bruschetta Bites .

They also work as a simple Roasted Tomato Side Dish . For parties, arrange them on a platter labeled Appetizer Snacks .

Pair with chilled Sauvignon Blanc or a crisp rosé. For a main, add grilled chicken and call it a day.

Honestly, people ask for seconds every time.

Storage Tips

Cool completely before storing. Refrigerate in an airtight container for up to three days. Reheat gently in a 350° F oven for 8 10 minutes.

Or microwave briefly on low power. Freezing the finished tomatoes hurts texture. However, freeze leftover Basil Pesto Recipe in ice cube trays.

Thaw cubes as needed.

Variations

For a vegan twist, swap Parmesan for nutritional yeast. Use walnut spinach pesto instead of basil. Want gluten-free? Replace Panko Parmesan Gratin crumbs with crushed almonds.

In summer, use cherry tomatoes for bite size Snacks Fr Party . In cooler months, add roasted bell peppers for extra warmth.

Nutrition Basics

Per serving, expect about 390 calories. The dish gives healthy fats and protein. Tomatoes bring vitamin C and lycopene. Basil adds antioxidants and fresh flavor. The meal feels indulgent but still wholesome.

A quick tip: toast pine nuts just until fragrant. Don’t burn them. Also keep an eye on the oven the last three minutes. Parmesan browns fast.

I once served these at a backyard barbecue. They vanished within ten minutes. People called them a cross between Veggie Dishes and a fancy canapé.

If you try them, make a double batch. These Baked Tomatoes reward patience. You’ve got this. Try the recipe and tell me what happened.