American•healthy
Roasted (Baked) Tomatoes with Pesto and Feta Cheese
Deliciously good, easy and healthy breakfast or brunch solution – Baked Tomatoes with Pesto and Feta Cheese. Completely gluten-free and low-carb, too!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.