| Level: | Easy |
| Yield: | 6 servings |
Ingredients
- 2 to 2 1/2 pounds large red tomatoes
- 3 tablespoons good olive oil
- 2 teaspoons dried oregano
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup Pesto, store-bought or homemade, recipe follows
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 3 tablespoons diced garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425 degrees.
- Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
- Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
- Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 798 |
| Total Fat | 78 g |
| Saturated Fat | 15 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 17 g |
| Cholesterol | 25 mg |
| Sodium | 707 mg |
Reviews
We love this recipe….pesto is super fresh and tasty!
Thank you for another great recipe!!
Thank you for another great recipe!!
68 yo Black man from Chicago who made this and fell in love. My wife and I loved the results and will use as an appetizer in the future. Thank you so much.
T(
Big hit with the whole family! My vegetable-hating child had seconds of this!
I too love most all of Ina’s recipes. I roast the love of garlic first and love the flavor it adds. I have also used pistachios, delicious!!
Something so simple that transforms a tomato slice into a delightful bite. Wow. My entire family loved this. After great feedback, I decided to add these tomatoes to my New Year’s Brunch Eggs Benedict as one of the layers. Give it a try, you’ll love it there too!
So good and easy!
Followed the directions. I will stick with Bruschetta next time. The tomatoes are mush. The olive oil just makes it mushier. Very disappointing and I think most of these reviews are fake! Even if I switched to smaller tomatoes will not be making again.
Make these every summer when my tomatoes come in….yummy
Flavors were fine (I used store bought pesto) but my tomatoes were a soppy wet mess! I used heirloom… not sure if those are more noise than others… after removing from the oven, I seated them in a frying pan. Didn’t make much of a difference. Just a mushy mess!