RECIPES

Roasted Garden Tomatoes With Arugula Pesto

4 medium garden tomatoes
1 tablespoon olive oil
½ cup arugula pesto (see below)
¼ pound Aged Provolone, grated

Cut tomatoes in half lengthwise from the stem. Coat with olive oil and place skin side down on a sheet pan. Roast at 350° for 30 minutes. Top tomatoes with 1 teaspoon of arugula pesto and 1 teaspoon grated provolone. Increase oven temperature to 425°. Bake tomatoes until the cheese begins to turn golden. Remove and allow tomatoes to cool for 10 minutes before serving.

Serves 4

Arugula Pesto

2 cups fresh arugula
2 cups fresh basil
2 cloves garlic
2 tablespoons Parmesan cheese
¼ teaspoon salt

In a food processor or a blender, add all ingredients and blend until desired consistency.