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–+ servings
two tomato halves topped with cooked spinach and parmesan cheese in a white bowl
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5 from 1 vote

Roasted Tomatoes with Spinach and Pesto

These Roasted Tomatoes with Spinach and Pesto have the added flavor of lemony basil underneath it’s layers resulting in a rich, totally delicious side dish. 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: Roasted Tomatoes
Servings: 2 servings
Calories: 71kcal
Author: Pam - Two Cups of Health

Ingredients

  • 1 Large Tomato
  • 2 Tsp Pesto
  • 1 Tsp Olive oil
  • 1 1/2 Cups Baby spinach Washed
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 1 Tbsp Parmesan cheese Grated

Instructions

  • Preheat oven to 350 degrees F
  • Cut tomato in half and cut each end slightly to help the tomatoes stand up straight. Add 1 Tsp Pesto to each half and place tomatoes in a lightly oiled baking dish.
  • Add olive oil to a saute pan over medium high heat and add the spinach.  Then add salt and pepper and stir until the spinach wilts down.
  • Divide spinach between the tomato halves and top each with 1/2 Tsp grated Parmesan cheese.
  • Place in oven and bake 20-23 minutes just until the tomatoes begin to slightly soften.
  • Serve warm.

Nutrition

Calories: 71kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 690mg | Potassium: 341mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2970IU | Vitamin C: 18.8mg | Calcium: 69mg | Iron: 0.9mg