Source: dLife

Roma tomatoes with goat cheese and basil pesto.

Servings

10 roma tomatoes , halved lengthwise
0.25 tsp ground thyme , crushed
1 pinch salt and pepper
0.25 cup Sauce, pesto, with basil, reduced fat, refrigerated
3 oz goat cheese (Chevre)
2 tbsp chopped parsley (or basil)

1 Sprinkle cut sides of tomato halves with thyme, salt, and pepper. Place tomatoes, cut sides up in a greased shallow baking pan. Bake in a 400 degree F oven for 5 minutes or until tender.
2 Top tomato halves evenly with pesto and goat cheese. Bake for 2 minutes more or until cheese is soft. Sprinkle with parsley.