Baked Tomatoes With Arugula Pesto

By Martha Rose Shulman

Baked Tomatoes With Arugula Pesto
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
4(43)
Comments
Read comments

As readers of this column know, I love putting tomatoes and arugula together. Here’s another great combination.

Featured in: Pestos: Not Just for Pasta

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Serves six
  • 6medium or large ripe, firm tomatoes
  • Salt
  • freshly ground pepper to taste
  • 6tablespoons arugula pesto (½ recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

80 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 327 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Preheat the oven to 425 degrees. Oil a baking dish that will snugly accommodate the tomatoes. Core the tomatoes, and season with salt and pepper. Place a spoonful of pesto into each core.

  2. Step 2

    Place in the oven and bake for 20 minutes, until the surface of the pesto is just beginning to color. Remove from the heat. Serve warm.

Tip
  • Advance preparation: These can be baked an hour or two before you wish to serve them. Warm them in a low oven before serving.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

4 out of 5
43 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
jen segal

I combined a few teaspoons of pesto with some chopped arugula to mirror the profile.

Bob

These were surprisingly good, exceeding my expectations. Couldn't be easier to make. I just used my Safeway's fresh prepared pesto; couldn't tell whether or not it contained arugula. Overall, a nice dish to pull out once in a while just to have something tasty and a little different.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.