Baked tomatoes with pesto: A taste of Mediterranean summer

Are you looking for an idea for a delicate, delicious, and aromatic meal that will tantalize your taste buds on a hot summer day? Try a snack from Mediterranean cuisine: baked tomatoes with pesto and Parmesan. Satisfaction guaranteed!

"It's a strange plant not found in this country outside the gardens of some herbalists (...). It's dangerous to use it," wrote Rembert Dodoens, a famous Flemish physician and botanist, in the 16th century. The seedlings of tomatoes brought from South America by Spanish sailors aroused interest and... distrust. There were fears that their impressive fruits might be poisonous, so initially, Europeans treated the exotic shrubs as ornamental plants.

It was not until two centuries later that tomato products like purees and juices began to gain popularity. Raw tomatoes appeared on European tables in the 19th century. Around the same time, Italians discovered that they taste great when baked. Over the years, scientists have confirmed that heat treatment fully allows tomatoes to develop their flavour and aroma.

An even tastier combination is roasted tomatoes with basil pesto and freshly grated Parmesan. It's worth trying, as it's hard to find a better summer snack.

The benefits of eating tomatoes can be listed for a long time. They are one of the richest sources of lycopene, a carotenoid responsible for the red colour of the fruits. It also stands out for its powerful antioxidant properties (it is twice as powerful an antioxidant as, for example, beta-carotene). The valuable pigment can prevent blood platelet aggregation and clot formation, and it prevents the development of atherosclerosis. It reduces the risk of serious cardiovascular diseases, including acute myocardial infarction and coronary artery disease.

Lycopene also has anti-cancer properties. Scientific studies have proven that consuming products rich in this compound prevents the development of prostate, stomach, colon, cervical, pancreatic, bladder, breast, oesophagus, liver, and gallbladder cancers. It positively impacts the respiratory system and reduces the risk of lung cancer. It also improves the quality of life of people struggling with asthma.

The tomato is a treasure trove of valuable vitamins. Even one large fruit can provide nearly half of our daily vitamin C requirement. Vitamin C strengthens the body's immunity, protects against infections, slows ageing processes and regulates the cardiovascular system.

This juicy delicacy provides plenty of vitamins A, E, and B vitamins and numerous minerals, especially potassium – an element that helps maintain blood pressure at the proper level and is crucial for regulating the body's water balance.

We need large, ripe tomatoes, preferably Malinowe, to prepare this delicious snack, although other varieties like Kumato or beefsteak tomatoes will also work.

We start by making the pesto. We blend pre-toasted pine nuts (60 ml), walnuts (60 ml), and garlic (2-3 cloves) in a food processor. Then we add fresh basil leaves (about 720 ml), salt, and freshly ground black pepper (5 ml each). While continuing to blend, we slowly add olive oil (about 240 ml, just enough to achieve the optimal consistency). Finally, we add grated Parmesan (120 ml) and blend for another minute.

We wash the tomatoes and slice them into rounds, which we arrange on a baking sheet lined with parchment paper. We drizzle them with olive oil and sprinkle them with dried oregano, salt, and pepper. We bake them for 10 minutes at 220°C, then take them out, spread each slice with pesto, and sprinkle with Parmesan. We place them back in the oven for 7-10 minutes until the Parmesan melts and starts browning.

We serve the snack warm or once it has cooled down.