Stuffed Tomatoes

• 3 large firm-ripe tomatoes; halved crosswise
• Salt to taste
• 2 Tbsp breadcrumbs
• 2 Tbsp EVOO
• 2 Tbsp sherry
• 1 jar of Oasis Olives, Pesto Genovese

Heat oven to 500 degrees. With your fingers remove seeds from tomatoes. Pour sherry into an 8x8 baking pan & place tomatoes on top cut side facing up, season with salt. Spoon in pesto.

Sprinkle breadcrumbs over tomatoes & drizzle with EVOO; bake until soft & golden brown, 10-15 min. Serve hot or at room temp.

Serves 4-6

Vine & Olive