Roasted tomatoes are always a hit in my house – we all love them. They are the most requested veggie side dish by my children. I decided to jazz these tomatoes up with a bit of leftover pesto and shredded Parmesan cheese. My kids and husband thought they tasted terrific. and I loved them so much I could have eaten them all.
How to Make Roasted Tomatoes with Pesto and Parmesan
Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with olive oil cooking spray.
Prepare pesto – click here for the recipe. Place the tomato halves on the baking sheet. Season the tomatoes with a bit of freshly cracked black pepper, to taste. Place a bit of pesto on each tomato half followed by a pinch of shredded Parmesan cheese.
Place into the oven and roast for 10-12 minutes or until tomatoes are softened and the cheese is melted. Remove from the oven and add a touch more Parmesan cheese and a bit of fresh basil to the top of each tomato half. Serve immediately. Enjoy.