WHB - Roasted Pesto Tomatoes

This time of the year (towards the end of the school) is the busiest time of the year for special education teachers. We have to have all of our end of the year meetings. Since I am a sixth grade teacher, I also have to attend all of the meetings for the 5th graders who will be coming to middle school next year, in addition to the meetings for my 6th graders going on up to 7th grade. I am stressed, busy, and overwhelmed, and it won't get any better until sometime near the end of May. What I'm saying , is that I'm trying to justify the posting of another recipe whose list of ingredients you can count on one hand!

Yep, it's 3 ingredients, unless you make the pesto from scratch (or better yet, have it in your freezer from your end of season use-up-my-basil frenzy)! But really, these three ingredients are wonderful. You can't go wrong with tomatoes, basil, and cheese. You just can't. It's impossible.

Since it's the middle of winter, I used roma tomatoes. It was good, but they stayed a little too firm, I should have increased the baking time. This is, of course, best made in the summer, with luscious, ripe tomatoes, but it does give a nice taste of summer on a dreary winter day. This recipe is from Weight Watchers Five Ingredient, 15 Minute Cookbook 2005.

Roasted Pesto Tomatoes

2 large tomatoes, halved and seeded (or 4 roma tomatoes)
2 tablespoons commercial pesto (or homemade)
4 teaspoons shredded fresh Parmesan cheese

Preheat oven to 500. Place tomato halves, cut side up in a muffin pan, or on a cookie sheet lined with parchment paper. Top each tomato with 1 1/2 teaspoons pesto and 1 teaspoon cheese. Bake for 10 minutes, or until roasted.

This will be my easy peasy post for Weekend Herb Blogging, hosted this week by Zorra from Kochtopf.