Baked Tomatoes With Arugula Pesto

• 6 medium or large ripe, firm tomatoes
• Salt
• freshly ground pepper to taste
• 6 tablespoons arugula pesto (1/2 recipe)

1. Preheat the oven to 425 degrees.
2. Oil a baking dish that will snugly accommodate the tomatoes.
3. Core the tomatoes, and season with salt and pepper.
4. Place a spoonful of pesto into each core.
5. Place in the oven and bake for 20 minutes, until the surface of the pesto is just beginning to color.
6. Remove from the heat.
7. Serve warm.

tomatoes, salt, freshly ground pepper, arugula pesto

Taken from cooking.nytimes.com/recipes/1012761 (may not work)