Tomato Halves with Basil Pesto and Parmesan Crisps

Tomatoes are such delicious braai vegetables and the crispy Parmesan wafers give texture contrast. Braai or bake the tomatoes with the cut side up.


  • ¾ cup (180 ml) Parmesan, finely grated
  • 2-3 very ripe large tomatoes
  • 1 t (5 ml) sugar
  • Ina Paarman's Seasoned Sea Salt
  • 1 x 125g Ina Paarman's Basil Pesto
To make the parmesan crisps:

Adjust the oven rack to the middle position. Preheat the oven to 200°C.

Line a baking tray with baking paper. Place heaped teaspoons of the grated cheese well spaced onto the paper.

Bake for ± 10 minutes until the cheese is golden brown.
Remove and leave to cool.

Halve the tomatoes through the waist, season lightly with sugar and Seasoned Sea Salt. Cook on the braai or bake in the oven at 200°C, skin side down, until beginning to soften.
Spread cut sides with Basil Pesto and top with Parmesan Crisps for serving.

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