Pesto Tomato


As many large tomatoes as you desire

1 jar of Classico Traditional Basil Pesto or make your pesto from scratch

Your favorite cheese – I use Mozzarella

Salt & Pepper


Cut the tops off your tomatoes or cut Roma tomatoes in half.

Cover the top of the tomato with about 1 tablespoon of basil pesto

Bake on 350 for 30 minutes or until the tomato is soft on the outside

Sprinkle the cheese on top of the pesto and turn your oven to broil.

Broil for about 5 minutes or until the cheese is bubbling and gets a little browned

Sprinkle salt and pepper on top if you desire

Serves as a nice side dish!

Basil Pesto from Scratch:
2 cups of fresh basil leaves
3 garlic cloves – minced
1/3 cup of pine nuts
¼ cup Olive Oil
2 tablespoons of nutritional yeast
Sea Salt to taste
In a food processor, blend the basil, garlic, and pine nuts until finely chopped.
Add in the olive oil, salt, and yeast.
You can scoop pesto into silicon mini muffin trays and freeze them. Pop them out when they are frozen and seal in a Ziploc to refreeze for later use.
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