Roast tomatoes with pesto

These tomatoes are packed with fresh basil, and make an ideal, healthy side dish

Ingredients

6 large ripe tomatoes

50g fresh basil

25g toasted pine nuts

2 garlic cloves

100ml olive oil

25g freshly grated parmesan

Method

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 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 grilled lamb and a crisp green salad.