MEATLESS MONDAY

Tomatoes everywhere, so what's a cook to do? Fix some dishes featuring tomatoes of course. Today's recipes are from the Barefoot Contessa's cookbook HOW EASY IS THAT?.

TOMATOES ROASTED WITH PESTO
This is a very flavorful dish made with a garlicky pesto, so it needs something on the mild side as an accompaniment-maybe roasted fish.
2 to 2 1/2 lbs large red tomatoes*Choose firm, ripe tomatoes-heirloom tomatoes tend to fall apart.
3 tbsp. good olive oil
2 tsp. dried oregano
Kosher salt
1/2 tsp. freshly ground pepper
1/2 c. pesto, store bought or homemade
1/2 c. freshly grated Parmesan cheese

Preheat oven to 425.
Core the tomatoes and then slice them across(nt through the stem) in 1/2 inch thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with oregano, 1 1/2 tsp. salt, and the pepper.
Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with pesto, and sprinkle with 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 metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.

PESTO
1/4 c. walnuts
1/4 c. pine nuts
3 tbsp. diced garlic (9 cloves)
5 c. fresh basil leaves, packed
1 tsp kosher salt
1 tsp. freshly ground black pepper
1 1/2 c. good olive oil
1 c. freshly grated Parmesan
Place the walnuts, pine nuts, and garlic in the bowl of 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 into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for 1 minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

SCALLOPED TOMATOES * This dish can be prepared ahead and baked right before dinner.

5 tbsp. good olive oil, divided
2 c. (1/2 inch) diced bread from a round rustic bread, crusts removed
3 lbs. plum tomatoes, 1/2 inch-diced (14-16 tomatoes)
1 tbsp. minced garlic (3 cloves)
2 tbsp. sugar
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 c. julienned fresh basil leaves, lightly packed
1 c. freshly grated Parmesan cheese

Preheat oven to 350.
Heat 3 tbsp. of the olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. Add the tomato mixture to the bread cubes and continue to cook over medium-high heat, stirring often, for 5 minutes. Off the heat, stir in basil.
Pour the tomato mixture into a shallow (6-8 cup) baking dish. Sprinkle evenly with Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil. Bake for 35-40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.