- 10 small ripe tomatoes
- 1 cup grated Parmesan cheese
- 1/2 cup homemade or purchased pesto
- Preheat oven to 250 degrees.
- Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
- Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.