Spring Pesto Roasted Tomatoes

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Large Tomatoes , ripe

20 mL

Olive Oil

2 cloves

Garlic , minced

1 pinch

Crushed Red Pepper Flakes

3 g

Salt

1 g

Ground Black Pepper

60 g

Basil Pesto

25 g

Breadcrumbs

or Fresh or Store-Bought

Cooking Instructions

HIDE IMAGES

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Carefully core the stem out of the Tomatoes (2) and discard. Slice the tomatoes in half, crosswise. Remove the seeds from the tomatoes. Drizzle each tomato with one teaspoon of Olive Oil (20 mL) .

Step 3

Divide the Garlic (2 cloves) between the tomato halves and sprinkle a very small pinch of Crushed Red Pepper Flakes (1 pinch) , Salt (3 g) , and Ground Black Pepper (1 g) onto each tomato.

Step 4

Add 1 tablespoon of Basil Pesto (60 g) to each tomato half and spread evenly over the tomato. Divide the Breadcrumbs (25 g) between the tomatoes.

Step 5

Bake for 18-22 minutes or until tomatoes soften and breadcrumbs are lightly toasted.

Step 6

Transfer tomatoes to a serving dish. Can be eaten hot or at room temperature. Serve and enjoy!