Pesto Stuffed Roast Tomatoes

Pesto Stuffed Roast Tomatoes

Ingredients

• 6 tomatoes, cut in half diagonally (or a bunch of cherry tomatoes)
• 1/4 cup basil leaves
• 2 cloves of garlic
• A small handful of pine nuts
• A large handful of freshly grated parmesan
• Olive oil
• Salt

Instructions

1. Preheat oven to 350 degrees.
2. Hollow out a small bit from each tomato, just enough to create a little room for the pesto.
3. On a cutting board chop garlic and basil together for 1 minute. Add a little oil and the pine nuts and continue to chop for 1 more minute. Add parmesan cheese, a dash of salt and a little more oil and chop till mixed well.
4. Divide pesto evenly among each tomato half.
5. Cook tomatoes in an oven proof pan for 10-15 minutes, or until they are soft.
6. Enjoy!

Notes

Can be made with store bought pesto. Just add the parmesan cheese and continue to step 3.

(Original Recipe)