Step 1

Preheat oven to 350 degrees. Hollow out each tomato half and nestle them into an ovenproof baking dish or cast iron pan.

Step 2

Place the basil, ¼ cup of the parmesan, pine nuts, olive oil, garlic, and sea salt into a small food processor and blend until a chunky pesto forms.

Step 3

Stuff the tomato halves with the pesto (about 1 tablespoon per tomato half) then top with the remaining ¼ cup of parmesan cheese.

Step 4

Roast the pesto stuffed tomatoes for 20-25 minutes, or until the tomatoes are soft and the cheese has melted.