Baked Tomatoes With Arugula Pesto

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

Ingredients

• 6 medium or large ripe, firm tomatoes
• Salt
• freshly ground pepper to taste
• 6 tablespoons arugula pesto (1/2 recipe)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    29 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 0 milligrams cholesterol; 8 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves six

Preparation

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. 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.

• 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.

20 minutes