Parmesan Polenta Pizzas with Slow-roasted Pesto Tomatoes

Name: Parmesan Polenta Pizzas with Slow-roasted Pesto Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Fresh-ground pepper; 237 milliliters grated parmesan cheese (about 3 oz.; see notes); 24 rounds (each about 2 in. wide and 3/8 in. thick) purchased cooked polenta (see notes); 1 kilograms 12 Roma tomatoes (about each); 59 milliliters About purchased or homemade pesto

Parmesan Polenta Pizzas with Slow-roasted Pesto Tomatoes is a gluten free and fodmap friendly recipe with 8 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 83 calories, 6g of protein, and 4g of fat. Head to the store and pick up fresh-ground pepper, parmesan cheese, purchased, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Rinse tomatoes, cut in half lengthwise, and place cut side up in an oiled 10- by 15-inch pan.

Ingredients you will need

Tomato

Equipment you will use

Frying Pan

Sprinkle lightly with pepper.

Ingredients you will need

Pepper

Spread about 1/2 teaspoon pesto onto cut side of each tomato half.

Ingredients you will need

Spread

Tomato

Pesto

Bake tomatoes in a 350 regular or convection oven until browned on top and slightly shriveled, 1 1/2 to 2 hours (if pan juices begin to scorch, add a few tablespoons water to pan).

Ingredients you will need

Tomato

Water