Easy Roasted Tomatoes with Pesto and Parmigiano-Reggiano
Equipment
- Baking Sheet
Ingredients
- 250 grams Sliced Tomatoes About 1/2" thick.
- 8 tbsp Pesto
- 1/4 cup Parmigiano-Reggiano
- Salt To taste.
Instructions
- Preheat Oven to 400°F.
- Slice your tomatoes so that they are about 1/2" thick.
- Lay the tomatoes on a single layer on your baking sheet.
- Drizzle the olive oil and sprinkle a bit of salt onto the tomatoes.
- Top the tomatoes with pesto and finally the grated Parmigiano-Reggiano .
- Bake for about 12-15 minutes until the tomatoes are soft and the cheese is melted.
- Enjoy!
Notes
Nutrition Information (4 Servings):
- 218 Calories
- 4.3g Carbohydrates
- 0.9g Fiber
- 18.7g Fat
- 8.2g Protein