6 large ripe tomatoes
50g fresh basil
25g toasted pine nuts
1 tbsp garlic infused oil
100ml olive oil
25g freshly grated parmesan
Heat oven to 190C/fan 170C/gas 5. Halve the tomatoes and arrange them in a single layer, cut side up in a roasting tin.
To make the pesto: put the basil, pine nuts and garlic infused oil in a food processor and whizz to a paste.
With the motor running, drizzle in the oil. Transfer to a bowl, stir in the parmesan, then season to taste.
Spoon about 2 tsp pesto over each tomato, then roast for 20 mins, until the tomatoes are tender. Serve with a crisp green salad.
Recipe adapted from: Good Food