Tomatoes stuffed with a parsley pesto

If you think a ripe firm tomato with some olive oil,herbs and garlic is food for the Gods...then you'll love this simple flavourful recipe ! These plump juicy homegrown tomatoes were much too beautiful to chop up...hence this whole stuffed tomato recipe ! It's a delicious side for a pasta main course or a non veggie main !
Parsley pesto
Parsley leaves-2 bunches
almonds-half cup
garlic-1 clove
salt ,pepper to taste
olive oil-1/4 c
Blend the above into a semi coarse paste...check seasoning...set aside.

Stuffed tomatoes
Tomatoes washed ...make a crisscross at the bottom and squeeze out the seeds gently.
Method:
Stuff the tomatoes..keeping the criss cross point slightly apart , with the pesto
Heat a pan...add the tomatoes ,cut side down...a little bit of the pesto would ooze out...
Cover with a lid until the tomatoes sweat a bit...about 4-5 mts
Spoon some of the pesto over the top
Take off fire and shift gently to a serving plate,keeping the tomatoes whole.
The tomatoes when cut into will be juicy and the taste of the fresh pesto is delicious !
Just pick the ripest ,most firm tomatoes for this recipe...the salt and oil in the pesto was enough to add flavour to the tomatoes,if you feel you need more seasoning...you may do so.
note: Cook it just until the tomato skin shrivels a bit...only then will it still retain the juiciness inside.

Was a great accompaniment to a bratwurst and roast potatoes meal...it would also be good with a simple pasta dish or with some nice whole grain crusty bread. Fresh produce,wholesome ingredients,simple to make, quick to execute,delicious flavours...that's a winner in my book :)