Baked Tomatoes with Mozzarella and Pesto
These tomatoes are a perfect, speedy side to fish, chicken, or steak. They also pair nicely with corn on the cob and most any green vegetable or potato.


  • Vine-ripened tomatoes
  • pesto, homemade or purchased
  • fresh mozzarella


  1. Cut tomatoes into thick slices and place on a lightly greased baking sheet.
  2. Top with a teaspoon or two of the pesto, followed by a thin slice of fresh mozzarella.
  3. Broil for 1-2 minutes, watching closely, or until the cheese is melted and bubbly.
  4. Enjoy!

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