Roasted Tomatoes with Pesto

This recipe essentially came from Barefoot Contessa's How Easy is That?

Slice some tomatoes, arrange on a cookie sheet covered with foil.
Brush Olive Oil over them (I used Tuscan Herb Olive Oil from Mountain Town Olive Oil)
Sprinkle with ground pepper, ground salt, and some tuscan herb mix (dried)

Bake at 400 for 10-15 minutes.

Pull out of oven and smear with pesto (see recipe below)

Bake another 10-15 minutes.

P.S. - We roasted salmon, cauliflower, and the tomatoes at the same time and they were awesome!


Garlic Scape Pesto:
Big handful of basil leaves
Equal volume of garlic scapes
Glug of olive oil
small handful of walnuts

Whir in food processor!

Yummy.