Baked Tomatoes With Arugula Pesto
Updated September 9, 2025
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 medium or large ripe, firm tomatoes
Salt
freshly ground pepper to taste
6 tablespoons arugula pesto (½ recipe)
Nutritional analysis per serving (6 servings)
6 grams carbs; 1 milligram cholesterol; 80 calories; 1 gram saturated fat; 6 grams fat; 2 grams fiber; 327 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes
Comments
I combined a few teaspoons of pesto with some chopped arugula to mirror the profile.
These were surprisingly good, exceeding my expectations. Couldn't be easier to make. I just used my Safeway's fresh prepared pesto; couldn't tell whether or not it contained arugula. Overall, a nice dish to pull out once in a while just to have something tasty and a little different.