Roasted Pesto Tomatoes

Name: Roasted Pesto Tomatoes
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large tomatoes, seeded and halved; 2 tablespoons commercial pesto; 4 teaspoons preshredded fresh Parmesan cheese

Vegetarian Dairy

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Ingredients

2 large tomatoes, seeded and halved ⓘ
2 tablespoons commercial pesto ⓘ
4 teaspoons preshredded fresh Parmesan cheese ⓘ

Instructions

Preheat oven to 500°.
Place tomato halves, cut sides up, in a nonstick muffin pan. Top each with 1 1/2 teaspoons pesto; top each with 1 teaspoon Parmesan cheese. Bake at 500° for 10 minutes or until roasted.

Nutrition & Diet Analysis (per serving)

203 kcal 10% DV

Protein Fat Carbs

Macronutrients

Protein 12.6g 25% DV

Total Fat 10.7g 14% DV

Carbs 13.7g 5% DV

Fiber 0.7g 2% DV

Sugar 2.8g 6% DV

Electrolytes

Sodium 452.8mg 20% DV

Potassium 338.3mg 7% DV

Cholesterol 5mg 2% DV

Vitamins & Minerals

Vitamin A 48.8mcg 5% DV

Vitamin C 6.9mg 8% DV

Calcium 279.3mg 21% DV

Iron 1.5mg 8% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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