Baked Tomatoes with Pesto

Total time: 20 minutes
    If you have a very large, Beefsteak type tomato, cut in in half, through the stem, hollow each half and fill.  

 Ingredients: 

• 2 medium garden ripened tomatoes
• 3 tbs pesto
• 3 tbs freshly grated Parmesan

 Instructions:

• Core tomatoes - cut into the stem end at an angle to take out the stem and center of the tomatoes. 
• Hollow out sufficiently to hold half of the pesto and cheese. 
• Divide the pesto and put into each of the tomatoes. 
• Divide the Parmesan and sprinkle over the top. 
• Put into a small baking dish and bake at 375F (185C) for 10 - 15 minutes.  The tomatoes should be cooked through but still hold their shape and the cheese should be starting to brown. 
• Remove and serve.