Summer Basil Pesto Filled Heirloom Tomatoes

I made a lovely batch of pesto last week from the basil in my mom's garden.  Since then I have been pondering the multitude of uses from such a versatile condiment and trying to decide in which to indulge first has been quite the challenge.  However, when my eye caught these beautifully round, red, ripe, juicy Heirloom tomatoes, I had my answer.  The combination of sweet fresh summer basil from the garden, pungent garlic and salty parmesan cheese warmed inside the sweetest tomato bursting with flavor was utterly sublime.   

To make these luscious gems, start by cutting a tomato in half around the equator.  Scoop out the seeds and pulp and season the inside of the tomato with salt and pepper.  In a seperate bowl combine the pesto with a bit of panko breadcrumbs which will absorb the moisture from the tomato and pesto and act as a binder.  Fill the tomato halves with the pesto mixture and drizzle over a little balsamic vinegar which will empart the tomatoes with that little zing and enhance the sweetness.   Top with additional bread crumbs, shower liberally with freshly grated parmesan cheese, a grind of black pepper and drizzle of olive oil.  Bake in a 400 degree oven for approximately 15 - 20 minutes.