Baked Tomatoes With Arugula Pesto

Tomatoes are botanically classified as fruits, but they are commonly used as vegetables in culinary preparations.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Baked Tomatoes With Arugula Pesto

Cooking Method: Baking Cuisine: Italian Courses: Appetizer, Lunch, Side Dish Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 840

Best Season: Summer

Ingredients

Servings

• 500 gram Tomatoes
• 1 cup Arugula
• 1 cup Basil leaves
• 2 piece Garlic cloves
• 2 tablespoon Pine nuts
• 1 tablespoon Lemon juice
• 3 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Parmesan cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the tomatoes in half and place them on a baking sheet.
3. In a food processor, combine arugula, basil leaves, garlic cloves, pine nuts, lemon juice, olive oil, salt, and black pepper. Process until smooth.
4. Spoon the arugula pesto over the tomatoes.
5. Bake for 20 minutes or until the tomatoes are soft and slightly caramelized.
6. Remove from the oven and let rest for 5 minutes.
7. Sprinkle with Parmesan cheese before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 12g4%

Sugars 4g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.