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Roasted Tomatoes with Pesto on a baking sheet.

Roasted Tomatoes with Pesto

  • Author: Deborah Harroun
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: Italian


These roasted tomatoes are made from garden fresh tomatoes that are roasted with pesto and parmesan cheese for a delicious summer recipe.



  • 2 to 2 1/2 pounds tomatoes
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • salt and pepper
  • 1/2 cup basil pesto
  • 1/2 cup freshly grated Parmesan cheese


  1. Preheat the oven to 425F. Set aside a baking sheet.
  2. Core the tomatoes and slice them across into slices 1/4 – 1/2-inch thick. Arrange in a single layer on the baking sheet. Drizzle with the olive oil and sprinkle on salt, pepper, and the oregano. Bake in the preheated oven for 10 minutes.
  3. Remove from the oven and spread each tomato with a spoonful of the pesto and sprinkle with the Parmesan cheese. Return to the oven and cook until the Parmesan is melted and starts to brown, 7 to 10 more minutes.
  4. Serve warm sprinkled with a touch more salt.

Recipe Notes:

adapted from Barefoot Contessa

Keywords: roasted tomatoes