Ingredients:

  • 6 medium ripe but firm tomatoes (about 900 g / 2 lb total), halved crosswise
  • 1–2 tbsp extra-virgin olive oil (15–30 ml)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 packed cups fresh basil leaves (about 50 g / 1.8 oz)
  • 1/4 cup pine nuts, toasted (35 g) — or walnuts (for pesto)
  • 1 small garlic clove (about 3–4 g), peeled
  • 1/3 cup freshly grated Parmesan (30 g) — plus extra for topping
  • 1/3 cup extra-virgin olive oil (80 ml) (for pesto)
  • 1 tsp freshly squeezed lemon juice
  • 1/4 tsp fine sea salt (adjust to taste)
  • Freshly ground black pepper, to taste (for pesto)
  • 1/2 cup finely grated Parmesan (50 g) — for sprinkling
  • 1/3 cup panko breadcrumbs (30 g) — optional for crunch
  • 1 tbsp olive oil (15 ml) — to toss with panko (optional)
  • Pinch of red pepper flakes (optional)
  • Fresh basil leaves, torn (for garnish)
  • Flaky sea salt (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment or lightly oil a shallow baking dish.
  2. Make the pesto (optional if using store-bought): toast pine nuts in a dry skillet until lightly golden and cool. In a food processor combine basil, toasted pine nuts, garlic and grated Parmesan; pulse to a coarse paste.
  3. With the motor running, stream in 1/3 cup olive oil until emulsified; add lemon juice, 1/4 tsp salt and pepper to taste; pulse once more and adjust seasoning. Pesto should be bright, slightly glossy and not watery.
  4. Slice tomatoes in half horizontally; if large and very seedy, gently scoop some seeds/juice to reduce sogginess. Place tomato halves cut-side up on the prepared pan. Drizzle 1–2 tbsp olive oil over tomatoes and season with kosher salt and freshly ground black pepper.
  5. Spoon about 1 tsp–1 tbsp pesto onto each tomato half depending on size and spread gently. In a small bowl combine panko with 1 tbsp olive oil and mix; sprinkle about 1 tsp of the panko mixture over each tomato half (optional). Finish with a generous sprinkle of grated Parmesan and a pinch of red pepper flakes if using.
  6. Bake in the preheated oven for 18–22 minutes, or until tomatoes are softened, edges are lightly caramelised, cheese is melted and topping is golden-brown. Look for wrinkled skins and bubbling juices.
  7. Remove from oven and rest 3–5 minutes. Garnish with torn basil leaves and a light sprinkle of flaky sea salt if desired. Serve warm as a side, atop toasted bread, or as part of a mezze board.