Roasted (Baked) Tomatoes with Pesto and Feta Cheese

Deliciously good, easy and healthy breakfast or brunch solution - Baked Tomatoes with Pesto and Feta Cheese. Completely gluten-free and low-carb, too!

I am not a breakfast cereal kind of person. Perhaps because I grew up eating rice and meat for my first meal of the day that my body seems to always crave something savory and more substantial. For this reason, I am often on the look-out for new breakfast recipes to try, preferably savory and gluten-free, and low-carb, if possible.

One of my favorite breakfasts ever is English breakfast which has eggs, sausages, tomatoes, bacon, beans and mushrooms and usually with a piece or 2 of toast. Now, if you simply remove the toast then it's a completely gluten-free fest and also a delight for any protein lover! That's me!

Inspired by the fried or grilled tomatoes in the English breakfast menu, I decided to make it a little more substantial by adding some toppings to it. I just bought some pesto and feta cheese the other day and I thought a combination of these with juicy tomatoes would just be fabulous. I am glad it came out really tasty and my palate was totally pleased. I decided to bake this although you can certainly broil it if you prefer - just adjust the time (certainly less than 10 minutes). For a completely low-carb and gluten-free breakfast, I paired these with some fresh greens and fried eggs. The meals is satisfying and would leave you full for a few hours. Now, that is my kind of breakfast indeed!

Can you see juicy-ness and deliciousness all over? Enjoy!

Baked Tomatoes with Pesto and Feta Cheese

By: Manila Spoon
April 28, 2016



Deliciously good, easy and healthy breakfast or brunch solution - Baked Tomatoes with Pesto and Feta Cheese. Completely gluten-free and low-carb, too!

Ingredients

• 6 vine-ripened or plum Tomatoes
• 1/4 cup homemade or store-bought Pesto (a teaspoon per half a slice of tomato or to taste)
• 1/4 cup crumbled Feta Cheese or to taste

Instructions

1. Preheat the oven to 400 F. Slice the tomatoes in half and place cut side up on a baking sheet. Divide the pesto sauce equally among the halved tomatoes (about a teaspoon each) spreading it to cover the entire top.
2. Sprinkle with some feta cheese on top, about 1 teaspoon each or to taste. Bake for about 10 minutes or until the tomatoes are tender but not mushy. Serve immediately.

Yield: 3-4 Servings
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 Minutes