Ina Garten Italian Roasted Tomatoes With Pesto

This juicy, crispy Ina Garten Italian Roasted Tomatoes with Pesto is made with fresh plum tomatoes, basil pesto, and parmesan cheese, ready in just 35 minutes. The warm tomatoes collapse slightly in the oven while the panko topping forms a golden crust. I love making these when I have summer tomatoes that need using up fast.

Why This Classic Works

I used to struggle with soggy roasted tomatoes until I started scooping out the watery cores first. Leaving just the firm outer flesh means the tomatoes hold their shape under the heavy pesto topping. It keeps the side dish structured rather than messy.

I also realized that mixing the panko directly into the pesto prevents the breadcrumbs from burning. The oil in the pesto toasts the panko perfectly while keeping the fresh basil flavor intact.

Ina Garten Italian Roasted Tomatoes With Pesto Ingredients

• 6 plum tomatoes, halved lengthwise and cored
• 1/2 cup basil pesto
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How To Make Ina Garten Italian Roasted Tomatoes With Pesto

1. Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prepare the tomatoes: Scoop out the seeds and wet cores of the tomato halves using a small spoon, then place them cut-side up on the baking sheet.
3. Season the bases: Drizzle the tomatoes lightly with olive oil and sprinkle evenly with kosher salt and black pepper.
4. Mix the filling: In a small bowl, combine the basil pesto, panko breadcrumbs, Parmesan cheese, and minced garlic until the mixture looks like wet sand.
5. Stuff the tomatoes: Spoon about a tablespoon of the pesto mixture into the hollowed center of each tomato half, pressing down gently.
6. Roast and serve: Bake for 15 to 20 minutes until the tomatoes are tender and the panko topping is golden brown and crispy.

Recipe Tips

• Use firm tomatoes: Overly ripe tomatoes will turn to mush in the oven, so look for firm Roma or plum varieties.
• Core them completely: Removing all the watery seeds prevents the breadcrumb topping from getting soggy from the bottom up.
• Watch the crust: Check the tomatoes at the 15-minute mark, as the Parmesan and pesto can brown very quickly depending on your oven.

What To Serve With Italian Roasted Tomatoes

These tomatoes pair beautifully alongside grilled chicken breast or a thick-cut steak. You can also serve them with fresh crusty bread to soak up any juices that escape on the plate.

How To Store

Store any leftover roasted tomatoes in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven or air fryer for a few minutes to crisp up the topping again, as microwaving makes them mushy.

FAQs

Can I use cherry tomatoes instead? You can use cherry tomatoes, but you will need to cut them in half and toss them with the pesto mixture rather than stuffing them.

Do I need to make my own pesto? Store-bought pesto works perfectly fine and saves time, though homemade will offer a brighter, fresher basil flavor.

Can I make these ahead of time? You can prep and stuff the tomatoes a few hours in advance and keep them in the fridge until you are ready to roast them.

Nutrition

• Calories: 145 kcal
• Total Fat: 11 g
• Saturated Fat: 2.5 g
• Cholesterol: 4 mg
• Sodium: 280 mg
• Total Carbohydrate: 9 g
• Protein: 4 g

Ina Garten Italian Roasted Tomatoes With Pesto

Recipe by Paula

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Crisp, juicy Ina Garten Italian Roasted Tomatoes with Pesto feature fresh plum tomatoes, savory basil pesto, and a crunchy panko parmesan crust, ready in 35 minutes. These are perfect as an easy summer side dish.

Ingredients

• 6 plum tomatoes, halved lengthwise and cored

• 1/2 cup basil pesto

• 1/2 cup panko breadcrumbs

• 1/4 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 2 tbsp extra virgin olive oil

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

Directions

• 1. Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• 2. Prepare the tomatoes: Scoop out the seeds and wet cores of the tomato halves using a small spoon, then place them cut-side up on the baking sheet.
• 3. Season the bases: Drizzle the tomatoes lightly with olive oil and sprinkle evenly with kosher salt and black pepper.
• 4. Mix the filling: In a small bowl, combine the basil pesto, panko breadcrumbs, Parmesan cheese, and minced garlic until the mixture looks like wet sand.
• 5. Stuff the tomatoes: Spoon about a tablespoon of the pesto mixture into the hollowed center of each tomato half, pressing down gently.
• 6. Roast and serve: Bake for 15 to 20 minutes until the tomatoes are tender and the panko topping is golden brown and crispy.