Pesto Stuffed Tomatoes (Healthy)

Hasselback or Stuffed Tomatoes with pesto is a low carb, healthy and vegetarian veggie recipe perfect for dinner tonight.

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Pesto Stuffed Tomatoes - Vegetarian, gluten free, low carb

There are tomatoes, and then there are stuffed tomatoes. Why oh why did I discover stuffed tomatoes right at the end of tomato season? If I had realized how good these stuffed tomatoes were, I would have been making them all summer long. In fact, I actually made them twice in one week. That never ever happens in our house. Furthermore, I cannot wait to make them again.

Hasselback Tomatoes - Low Carb, Healthy

In addition to using up all those glorious ruby-red summer tomatoes, I also used up a large amount of basil from my herb garden. Soon enough our fresh herbs will be gone, and I will have to wait until next year to enjoy the fruits (herbs) of my husband’s labor. Luckily there is still time in the season to enjoy both summer’s bounty of tomatoes and basil. You can be sure I plan on putting these stuffed tomatoes into heavy rotation until then.

So good! These are amazing hasselback stuffed tomatoes with pesto

Instead of calling this recipe stuffed tomatoes, you could also call them Hasselback Tomatoes. Hasselback refers to slicing the tomato into an accordion pattern, causing the tomato to fan out. This gives you so many crevices to stuff the pesto mixture in. In addition, you may notice that this pesto has no olive oil. In fact it is quite dry by design. When you broil a tomato, it leaches liquid. With that in mind, I wanted to keep my topping dry. Of course, eliminating oil also eliminated calories and fat. Therefore, I can eat more. Aren’t I one smart cookie?

Baked Stuffed Tomatoes - Healthy, Low Calorie

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 35 kcal
Author Christie Daruwalla


  • 4 roma tomatoes
  • 3 cloves garlic
  • 1/4 cup packed basil
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp. kosher salt
  • 1/4 tsp. fresh ground black pepper


  1. Preheat broiler on high.

  2. In a mini chopper, puree garlic.

  3. Add basil to chopper, processing until finely chopped.

  4. Add Parmesan, process until finely chopped.

  5. Slice a very thin slice off one side of the tomato, so the tomato will sit firmly on the cutting board.

  6. Cut 1/4 inch slices into the tomato being sure not to cut all the way through.

  7. Sprinkle bottom and slices of tomato with salt and pepper.

  8. Stuff tomatoes with pesto mixture.

  9. Place on a wire rack on top of a baking sheet.

  10. Broil for 5 minutes.

Recipe Notes

I calculated 1  Weight Watcher Smartpoints.

Nutrition Facts
Amount Per Serving
Calories 35 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from Cook’s Country

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Happy Healthy Eating,


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Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 10-year-old daughter, Lucy, our 8 yr old Golden Retriever, and Stella, our 13-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.

Baked Stuffed Tomatoes with Pesto - Healthy, Veggie Recipe, Vegetarian


  1. The stuffed tomatoes look really good. I think I will make some pesto and take it to my sister's next weekend. She grows so many of them, it will be nice to have something different to do with them.
    • Christie Daruwalla says
      Hi Michelle, If you are going to make the pesto ahead of time, make sure you cover it well. Put a piece of plastic wrap directly on top of the pesto. Then cover with an air tight lid. Hope you enjoy it.


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