* 500g British MIDI plum or vine tomatoes
    * 1 tablespoon olive oil

For the pesto crumbs

    * 15g basil
    * 15g pine nuts
    * 15g freshly grated Parmesan
    * 1 tablespoon olive oil
    * 25g wholemeal breadcrumbs


   1st Pre-oven to 200 ° C/400 ° F / Gas-6. Cut the tomatoes in half through the stem end. Arrange the cut side up, in a shallow baking dish. Bake in oven for 20 minutes.
   2nd To the crumbs pesto: Place the basil, pine nuts, Parmesan and olive oil into the bowl of a food processor or blender. Blend to a paste. Add the bread crumbs and whiz for a minute or two, until the bread crumbs are coated with the pesto mixture.
   3rd Scatter the crumbs over the tomatoes and drizzle over the tablespoon of olive oil. Back to the tomatoes to the oven for another 20-40 minutes. The longer the tomatoes are reduced and the more intense in flavor it is cooked.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.