Vegetarian keto parmesan baked tomatoes

I can't stop making this dish! It's super easy to make, all ingredients are delicious and their combination together is amazing. You will absolutely love it!

5 min
5 min

Nutrition facts

Energy: 254 kcal
Protein: 6.9 gr
Fat: 23.1 gr
Net carbs: 3.4 gr


200 gr tomatoes

6 tsp(s) basil pesto (31 gr)

2 tbsp(s) olive oil (27 gr)

30 gr shredded parmesan - regular or vegetarian


salt (to taste)


  1. Cut tomato(es) into 12 slices and lay them on a baking dish
    • Preferably use classic tomatoes
  2. Season with salt
  3. Sprinkle 1/2 teaspoon of basil pesto* on each tomato slice, 1/2 teaspoon of olive oil and top it with 1/2 tablespoon of shredded parmesan cheese
  4. Bake for about 5 minutes using your oven broiler, until parmesan cheese has melted


Important note: if you are allergic to nuts, make sure to buy a basil pesto that is nut-free or make your own nut-free pesto

✔ This recipe is licensed under a Creative Commons Attribution License

Serving size: 6 tomato slices

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