A delicious side-dish combining two summertime garden favorites – tomatoes and basil! Use locally grown, organic produce when possible.
Prepare pesto. Wash and cut tomatoes in half horizontally and place in 9”x13” baking dish. Place 1 Tbsp pesto on each tomato half. Sprinkle pesto with 2 tsp breadcrumbs. Place in oven under preheated broiler (450 F) for 5 minutes and then bake for an additional 5 minutes at 400. Watch closely so breadcrumbs don’t burn. Serves 6.
Pesto
Nut free version: Use coconut instead of nuts
Dairy free version: Use coconut instead of parmesan cheese. Add 1/4 tsp salt.
Gluten free version: Use gluten-free breadcrumbs – Toast a piece of gluten-free bread, cool and process in blender until crumbs, or crush up gluten-free crackers.
- 6 medium sized heirloom tomatoes
- 1 batch pesto (see recipe below)
- 1 cup whole wheat bread crumbs
Prepare pesto. Wash and cut tomatoes in half horizontally and place in 9”x13” baking dish. Place 1 Tbsp pesto on each tomato half. Sprinkle pesto with 2 tsp breadcrumbs. Place in oven under preheated broiler (450 F) for 5 minutes and then bake for an additional 5 minutes at 400. Watch closely so breadcrumbs don’t burn. Serves 6.
Pesto
- 2 cups fresh basil leaves (packed)
- 1⁄4 cup parmesan cheese (grated)
- 1⁄2 cup olive oil
- 3 T pine nuts or walnuts
- 3 cloves garlic
Nut free version: Use coconut instead of nuts
Dairy free version: Use coconut instead of parmesan cheese. Add 1/4 tsp salt.
Gluten free version: Use gluten-free breadcrumbs – Toast a piece of gluten-free bread, cool and process in blender until crumbs, or crush up gluten-free crackers.

pesto_topped_grilled_tomatoes.pdf | |
File Size: | 410 kb |
File Type: |