Thursday, January 5, 2012

Oven-Roasted Tomatoes

These pesto breaded tomato sliders have a Bruschetta taste, with a real-food feel. Dainty, darling, and delectable. Don't you just love?!

  • 12 medium sized tomatoes, washed
  • 1/2 cup gluten free bread crumbs
  • 2 cups washed fresh basil
  • 1/2 cup raw walnuts
  • 2 cloves fresh garlic
  • juice of 1/2 lemon
  • 1/4 cup extra virgin olive oil
  • sea salt and fresh ground pepper to taste
Serves 6.
Start off by slicing the heads off tomatoes, and placing in an oven-proof muffin tray, like so:

  1. Preheat oven to 350 degrees.
  2. Combine the basil, walnuts, garlic, lemon juice, olive oil, sea salt, and black pepper in a food processor until the mixture becomes a smooth, spreadable paste. 
  3. Place a few teaspoons of the pesto on the flat part of each tomato.
  4. Sprinkle bread crumbs on top.
  5. Bake in oven for 12 minutes. Turn on broiler and cook for additional 5 minutes.
  6. Remove from oven, and serve with balsamic vinegar and capers on the side. CAUTION: these tomatoes are mouthwatering, make extra because they go fast!


  1. I've never had oven roasted tomatoes but will def give it a try sometime!

  2. This looks tasty and I haven't seen anything like it before. Yummmmy!

  3. Love roasted tomatoes~especially roasted cherry tomatoes!! Great idea putting them in muffin tins!

  4. These look so good! I love stuffed tomatoes!

  5. Thank you Ladies :) Let me know if you try it!! xo Sasha

  6. Wow they look very tasty!! I have never had oven roasted tomatoes like this before. will have to try soon! I have to say the tomatoes look cute in the muffin tins! Have a great day!! Thanks, :)

  7. Thanks so much ! Have a wonderful day as well :) :)