Tomatoes Roasted With Pesto - cooking recipe

Ingredients

2 lbs large tomatoes (up to 2 1/2 lbs, red, choose firm, ripe tomatoes. Heirloom tomatoes tend to fall apart when roasting)
3 tablespoons olive oil
2 teaspoons dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup pesto sauce (store bought or homemade)
1/2 cup freshly grated parmesan cheese
Pesto
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons garlic, diced (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 1/2 cups olive oil
1 cup freshly grated parmesan cheese

Preparation

*If Making the Homemade Pesto:
Put walnuts, pine nuts and garlic into a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt and pepper. With the processor running, slowly pour the olive oil in through the feed tube and process until the pesto is pureed. Add the parmesan and puree for a minute. Use immediately or store in the fridge or freezer with a thin film of olive oil on top.
Preheat oven to 425 degrees F.
Core the tomatoes and then slice them across (not through the stem) in 1/2 inch thick slices. Arrange the slices in a single layer on a sheet pan and drizzle with the olive oil and sprinkle with the oregano, salt and pepper.
Bake the tomatoes for 10 minutes. Remove them from the oven and spread each slice with pesto and sprinkle with the parmesan cheese.
Return the tomatoes to the oven and continue baking for 7-10 minutes, until the parmesan is melted and begins to brown. Using a flat spatula, put the tomatoes onto a serving platter, sprinkle with extra salt and serve hot, warm or at room temperature.